Author: nicola.andrews

Tomato Soup
Muffins

Serves 4
1 tbsp. olive oil
1 small onion
1 clove garlic
2 x 400g tins whole tomatoes
2 tbsp. tomato puree
1 tsp sugar
1 vegetable stock cube
300ml boiling water
1 handful of fresh basil leaves
Pinch of salt & pepper (optional)

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Kerry-Jane Kelly
20/05/20

Tomato soup

Method
Finely chop the onions and garlic.
Add the vegetable stock cube to 300ml of boiling water and stir until the cube has dissolved.
Heat the oil in a saucepan and add the onions and garlic and cook them on a low heat for about 5 minutes.
Stir in the tomatoes, tomato puree, sugar and vegetable stock.
Bring to the boil then reduce the heat and simmer for 5 minutes.
Use a blender or stick blender to blitz the soup until smooth.
Season to taste with salt and pepper if desired.
Garnish with basil leaves.
Your soup is now ready to eat when it has cooled slightly.