Tomato Soup
Serves 6-8 as a starter
Ingredients
For the soup
1 medium onion, diced
2kg ripe tomatoes, skin on and quartered
2 carrots, diced
2 tsp olive oil
750ml water
Salt and pepper to taste
For the croutons
1 ciabatta roll
2 tsp olive oil
Pinch of sea salt flakes
You will also need
Food processor or stick blender
Sieve
Baking tray
Method
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For the soup, place the olive oil in a large pot. Add the onion and leave to soften for 5 minutes. Make sure it doesn’t catch any colour.
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Add the tomatoes and the carrots and stir to coat with the olive oil and onions.
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Cover with water and leave to simmer on low heat for 30-35 minutes.
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In the meanwhile, pre-heat the oven to 180ºC fan.
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Cut the ciabatta into half centimetre cubes, toss in olive oil and sprinkle with some sea salt flakes. Spread them in a baking tray and place in the oven for 5-7 minutes, or until crunchy golden.
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Once ready, turn the heat off and allow to cool for 10-15 minutes.
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Blitz the soup until smooth and pass through a fine sieve.
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Place the soup back in the pan and bring to the boil.
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Season to taste with salt and pepper.
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Serve at room temperature with some croutons. Enjoy!
In winter, serve hot with a poached egg on top!
