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Posts Tagged ‘Tomato soup’

This soup really couldn’t be simpler and it’s nice and filling for lunchtime. 

Tomato Soup with Chickpeas, Orzo & Pesto – serves 4

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • 150g orzo pasta
  • 700ml vegetable stock
  • 2 tbsp basil pesto

Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 minutes, or until starting to soften, then add the garlic and cook for another minute. Add all of the other ingredients, except for the pesto and remaining oil, and bring to the boil. 

Reduce the heat and leave to simmer for 6 to 8 minutes or until the orzo is tender. Season to taste and divide between warm bowls. Stir in the remaining olive oil with the pesto, then drizzle over the soup. 

(Original recipe form BBC Good Food)

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Fresh Tomato Soup

The perfect soup for a glut of ripe tomatoes, there’s not much point otherwise as the forced imported ones won’t have enough flavour.

Fresh tomato soup – serves 4

  • 1 large onion, chopped
  • 1 carrot, finely chopped
  • 1 celery, finely chopped
  • 50g butter
  • 3 sprigs of thyme
  • 2 bay leaves
  • 500g very ripe tomatoes
  • 850ml chicken stock
  • 4 tbsp crème fraîche, plus extra to serve if you like
  • a few basil leaves (only if you have them!)

Melt the butter in a large saucepan, then add the onion, carrot and celery and cook for about 15 minutes or until very soft.

Add the thyme and bay leaves and cook for a minute, then add the tomatoes,  chicken stock and some seasoning. Simmer for 30 minutes.

Discard the herbs, add the crème fraîche and whizz until smooth. Check the seasoning and serve with some extra crème fraîche if you like and a few basil leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2016.)

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