Tomato Soup

Serves 4 – 6
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stick, chopped
  • 425g/14oz tinned chopped tomatoes
  • 900ml/1 ½ pint chicken or vegetable stock
  • 1 medium potato, chopped
  • 2 tsp tomato puree
  • Pinch of tarragon and salt and pepper
  • 150ml/ ¼ pint long life skimmed milk
Heat the oil gently in a large pan; add the vegetables and sauté for 10 minutes. Add the tomatoes, stock, potato, puree, tarragon and seasoning. Cover and simmer for 45 minutes. Puree the mixture, stir in the milk and reheat to serve. Can be frozen.

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