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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tomato soup with fresh basil and oregano Ingredients:
6 fresh tomatoes, diced |
400 g tinned chopped tomatoes |
1 tbsp balsamic vinegar |
2 tsp salt |
1 tsp pepper |
3 tsp sugar |
4 cloves garlic |
1 red onion |
2 tbsp basil, chopped |
2 tbsp oregano, chopped |
1 tbsp olive oil |
2 tsp chicken stock powder (or fresh) |
Directions:
1. Finely dice the onion and garlic and saute in a large saucepan in the olive oil until soft.
2. Core the fresh tomatoes. Blanch in boiling water for 10 seconds, refresh in cold water and peel the skins off. Dice and add to the pan.
3. Add 3 cups of water and the chicken stock powder (or add 3 cups real chicken stock, even better!), the tin of chopped tomatoes, the balsamic vinegar and sugar.
4. Bring to the boil then reduce to a simmer for around 30 mins. I used a potato masher to get rid of the big chunks of tomato because I wanted a chunkier soup, but you could blend it if you want a puree.
5. Finely chop the basil and oregano and add to the pan.
6. Season with salt and pepper.
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