Tomato Soup

 Tastes like the tinned one! Quick and easy....

Serves 6
Prep time: 10 mins
Cook time: 1 hr 15 mins

Equipment
Chopping board
Peeler
Sharp knife

Large pan or medium deep casserole dish with lid

Wooden spoon

Stick blender

Ingredients
3 tbsp olive oil
2 medium onions
2 cloves garlic
2 large carrots (or several small) peeled
1 level tbsp salt
2 tins plum tomatoes (or chopped)
1 tbsp sugar
600ml/1 pint water or stock
300ml / 1/2 pint milk

Method

Chop the onions, garlic and carrots roughly as will be blended later.

Heat the oil in a deep casserole dish or big pan then add onions, garlic, carrots and salt. 

Turn heat to low, stir to coat in oil, pop the lid on the pan and leave for 10 mins. Check and stir intermittently so veg doesn't catch. You want them to sweat not colour.

Stir the tins of tomato and sugar into the veg and cook for 5 mins on a higher heat without the lid. Allow it to bubble away but keep stirring. 

Add the stock and bring up to simmer. Cook on the hob uncovered for one hour allowing it to gently simmer away. 

After an hour check that the vegetables are soft by putting a knife into them. If they need more time give an extra 15 mins.

Using a stick blender blend the soup  **BE careful! Tip the caserole to one side or you may end up splatting tomato soup all over the walls! ** 

Check for seasoning - do not use pepper. 

Once blended put back on the heat and add the milk. If it needs loosening up a bit more add a little more milk or water to thin it down. 

For a special treat grate some cheese or a dollop of creme fraiche and a sprinkle of chives....

Enjoy!