Hearty tomato soup

(Serves 4 hungry people or 6 not so hungry)

I am currently on a journey of winter soups, the cornerstone of real winter cuisine. The most common and popular soup is the age old classic; tomato soup!

This recipe creates a wonderful creamy and flavourful soup without any actual dairy. It is also an incredibly easy soup to make and will last about a week covered in the fridge.

What you’ll need:

1 TBS                    olive oil

1                             onion, chopped

1 cloves                 garlic, crushed

2                              tomatoes, diced                              

1 can                     diced tomatoes

1 tsp                      oregano

1 handful             fresh basil, roughly chopped (plus a bit extra for serving)

2 TBS                     brown Sugar

2                             large potatoes, skinned and diced

2 cups                   vegetable stock

1 tsp                      salt

1 tsp                      pepper

How to do it:

1. In a medium saucepan, heat up the olive oil and fry the onion and garlic until translucent.
2. Add the canned tomatoes, the fresh tomatoes, the oregano, sugar, diced potatoes and vegetable stock.
3. When the mixture has come to a boil, reduce to a simmer and stir through the chopped basil. Simmer for 25-30 minutes until the potato has softened.
4. Stir through the salt and pepper.
5. Using a stick blender or a food processor, blend the soup until mostly smooth.
6. Serve hot with a sprinkle of fresh basil.

Enjoy!

And as always, if you make this recipe, drop me a line and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

If you’re looking for more winter warmers how about trying my:

Roasted red pepper and red quinoa soup

Lentil one pot

Mexican rice bake

Happy cooking everyone!

xx

N