My boys had an awful cold recently and our nights were filled with little bodies radiating heat, thermometers and hacking coughs. Soup is so nourishing when sick and in my opinion, the more garlic the better to ward off illnesses.
Tomato soup recipes often include buying tomatoes on the vine and slow roasting them. Sometimes I don’t have time for that.
I started making this soup at 10.50am and left it to simmer at 11.05. That included getting items from the fridge, peeling, chopping and cleaning up. So basically, this is a pretty easy soup to make.
- 150g raw carrots (3-4 carrots)
- 4 tomatoes (or a punnet of cherry tomatoes)
- 1 tin chopped tomatoes
- 2 cloves garlic
- 1 onion chopped
- 1 stock cube in 450ml water
- 1 tablespoon oil (I used olive oil)
- 1 tablespoon maple syrup/honey/sweetener
- Fresh basil leaves
- Fry onions in the oil on a medium heat until translucent (5 mins)
- Add the garlic, fresh tomatoes, tinned tomatoes, carrots and the stock along with the maple syrup and 4-5 basil leaves.
- Cover and simmer until carrots are cooked through. A longer simmer will allow flavours to develop but isn’t necessary if you are in a rush.
- Blend the soup with a stick blender and serve with a sprinkling of pepper, some basil leaves and some home made brown bread if you have it.