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Classic Tomato Soup

By Teresa Cutter

Classic Tomato Soup
Classic Tomato Soup

What's great about it

This is a beautiful classic tomato soup that has been a part of my cooking repertoire for many years. When I make soups in my home, I go for simplicity and freshness, so that I can immerse my senses in the unadulterated flavour of the ingredients. I don't use a vegetable stock, I use plain filtered water as I find that using stock can sometimes interfere and complicate that naturalness of this soup. Adding 1 red apple adds a wonderful hint of sweetness and a generous grind of black pepper makes the finishing touch.

Ingredients

Serves 4

 

1.5 kg (3 1/2 lb ) ripe tomatoes - I used Roma

2 onions, diced

Pinch cinnamon

1 red apple, chopped with the skin

Sea salt and freshly ground black pepper

500 ml (2 cups / 17 1/2 fl oz) water

Method

Sauté onions in a pot with 1 tablespoon olive oil over a medium heat until softened.

Chop tomatoes and add to the pot along with the red apple.

Mix through and add cinnamon.

Add 1 cup of water, cover and simmer over a low heat for 40 minutes or until wonderfully aromatic and thickened.

Season with a little sea salt and pepper.

Blend the soup until smooth.  I used my Vitamix.

Pour the soup back into your pot.

Adjust consistency by adding more water if necessary.

Serve in bowls and enjoy.

Notes and Inspiration

Add a little smoked paprika when simmering.

 

Top with sautéed cherry tomato and parsley.

 

Serve with fresh baked sourdough topped with goats feta.

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