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Tomato Soup (but with loads of Veggies in)

Posted by Charlotte Nutland on
Tomato Soup (but with loads of Veggies in)

I made this soup because I really wanted to get my children into soup. Hiding vegetables and have something quick and nourishing for us all to fill up on. 

This soup has become a staple in our house during Autumn, its so nice to make whilst listening to a good podcast on a Sunday and feels like you're living the wholesome dream. My kids love it (with lashings of white bread and butter, obvs) and my friends children call it 'Charlotte's Soup.' 

Ok it takes about an hour. 30 mins prep and 30 mins to cook. 

Equipment

  • Blender (I use a nutri bullet) 
  • Pan
  • Knives
  • Chopping boards
  • Spoon

What you'll need: 

  • 3 Bay Leaves
  • Salt (to taste) 
  • Pepper (to taste)
  • 2 tbsp Olive Oil
  • 500g Chestnut Mushrooms 
  • 3 Carrots 
  • 1 stick of celery 
  • 1kg of tomatoes (on the vine taste so much nicer, remove the vine before prepping but are more expensive)
  • 2 cloves of garlic 
  • 3 squirts of tomato puree 
  • Sugar or Jam (to taste)
  • 2 pints of vegetable stock 
  • Parmesan and Basil for the end bit 
  • Bread! Essential 
  • You can add fresh deseeded chili if you like a kick 

Method:

  1. Prepare all of your vegetables by dicing finely. It can be tempting to cut corners because you're going to be popping it all into a blender later but everything cooks much more nicely if chopped well. Quarter the tomatos.
  2. Add the onion, garlic, celery, carrots to a pan with olive oil in that has had a few minutes to warm up
  3. Cook on a low heat for around 10 minutes until all vegetables are soft.  Keep stirring dont let them stick to the bottom of the pan
  4. Pop in tomato puree, sugar or jam to taste and stir. Add mushrooms and tomatoes. 
  5. Pop in bay leaves and salt and pepper and stir. Add lid and allow to cook for around 10 mins, keep stirring.
  6. Add your hot stock. Give everything a big stir. Bring to the boil and then lower the heat for 30 minutes. Keep popping in to check and stir. 
  7. Take off the heat, remove bay leaves and allow the steam to release for a few moments, then add to a blender. 
  8. Blitz until its smooth. 
  9. Pop back into the pan to reheat and add more jam and or salt if required
  10. Finish with some parmesan (cheddar for the kids) cheese, basil and sourdough. 
  11. Enjoy! 

This soup is even more delicious the next day. Let me know what you think! 

Love, Charlotte x 

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