I miss tomatoes in the winter, especially when we are getting towards Spring and the glimmers of better weather – but ripe tomatoes still seem like a distant dream! I find myself having to make recipes that include tomatoes and make the most of tinned tomatoes and tomato puree.
This warming soup really cheers a cold winters day and has plenty of nutrition to do you good too! Easy and low cost to make
Tomatoes are indeed full of goodness, so may b there is something good in them that my body is craving! We know they are full of anti oxidants – and that cooked tomatoes are better than raw ones (although you can’t beat a ripe tomato, still warm from the summer sun, plucked straight off the vine, for taste!)
I think the warm orange and red colours of this soup, reminiscent of a beautiful sunset, also makes it a visual delight. The carrots are full of good things you need in winter (did you know they apparently really do help you see in the dark!)
I buy carrots from my local organic vegetable supplier, just three miles away as they are very tasty as well as being low cost and come with a low carbon footprint and no pesticides!
Soups are such a delight too. On a cold winter’s day having some warm food or liquid inside you, really does warm you through.
Soups are easy to make because all they need is a bit of chopping of vegetables a bit of initial frying and then once the stock is in it can be left to simmer away until all the ingredients are cooked. Click here for lots of soup ideas.
Then blitz it in a liquidiser or push through a sieve – or even leave it as it is if you like your soups more lumpy in which case you can have with veggie sin tact. Or just puree half of teh soup and leave some vegetables whole.
I try to make soups for a few days in a row so that I have a few in the fridge ready to heat up. They are so much less cost than the ‘fresh’ soup you buy and you don’t have to worry about sugar and salt content as it is up to you how much you put in.
Home made soup is very economical – this soup costs less than £1 and serves four generously.
Carrot And Tomato Soup
In the absence of fresh tomatoes, this soup uses chopped tinned or packet tomatoes and a really good dollop of tomato purée. Recently I have been buying a jar of tomato purée that keeps in the fridge. I find it really useful and handy to extract exactly the right amount I need for the task in hand.
There is a spoonful of sugar in this soup as it just reduces the sharpness of the tomatoes, but you can omit it if you prefer – it is just a matter of taste.
This soup is best seasoned with lots of black pepper. For an extra flourish a swirl of yoghurt or cream on the top is good!
Carrot And Tomato Soup Recipe
- 1 tablespoon sunflower oil
- 1 onion peeled and chopped
- 4-5 medium carrots, peeled and chopped
- 400g / 14oz can chopped tomatoes
- 2 tablespoons tomato puree
- 1 litre vegetable stock
- 1 teaspoon dried basil or handful fresh basil leaves
- Black Pepper to taste
- 1 dessertspoonful sugar
- Heat the oil in a large saucepan
- Add the onion and cook until soft
- Add the carrots and cook for a few minutes
- Add the stock and tomatoes and stir
- Add the tomato puree and basil
- Stir, bring back to the boil, and turn to a simmer
- Cook for about 20-30 minutes or until the carrots are very soft
- Process in a liquidizer or push through a sieve
- Return to the pan
- Add the sugar
- Re-heat and serve
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