KitchenEasy Vegetarian

Homemade Tomato Soup

A rich, velvety tomato soup made fresh daily. A Gloagburn coffee shop staple.

Prep

15 min

Cook

35 min

Total

50 min

Serves

6

Adjust Portions
6servings

Contains Allergens

🌿 Celery🥛 Milk

Nutritional Information

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Ingredients

  • 3 tbsp Olive oil
  • 2 large Onion (roughly chopped)
  • 4 cloves Garlic (crushed)
  • 3 sticks Celery (roughly chopped)
    🌿 Celery
  • 2 g tins Tinned chopped tomatoes
  • 600 ml Vegetable stock
  • 2 tbsp Tomato purée
  • 1 tsp Sugar
  • small bunch Fresh basil
  • 100 ml Double cream (to serve)
    🥛 Milk
  • Salt and black pepper (to taste)

Chef's Notes

Taste and adjust seasoning before serving. The soup can be made the day before and reheated gently.

Method

  1. 1

    Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and celery and cook gently for 10 minutes until softened.

    10 minutes

  2. 2

    Add the tomato purée and cook for 2 minutes, stirring constantly.

    2 minutes

  3. 3

    Add the tinned tomatoes, vegetable stock, and sugar. Season with salt and pepper. Bring to a simmer.

    5 minutes

  4. 4

    Simmer for 20 minutes until the vegetables are very tender.

    20 minutes

  5. 5

    Add the fresh basil leaves, then blend the soup until completely smooth using a stick blender.

    5 minutes

    Be careful with hot liquids — blend in batches if necessary
  6. 6

    Pass through a fine sieve for an extra-smooth finish. Adjust seasoning.

    5 minutes

  7. 7

    Serve with a swirl of double cream and a sprig of basil.

    Serve with fresh bread