Rustic Tomato Soup with rosemary and basil
Soup
Equipment
- Chopping Board
- Non slip mat
- Chef’s knife
- Vegetable peeler
- Grater
- Saucepan with lid
- Wooden spoon
- Measuring Jug
- Stick blender (or jug blender)
- ladle
- Serving bowls
Ingredients
- 1 tsp dried rosemary
- 2 sweet basil leaves
- 1 tsp dried Oregano
- 1/2 onion
- 1 carrot
- 1/4 red pepper
- 1/3 celery stick
- 30 g butter
- 1 tin of chopped tomatoes
- 300 ml water enough water to cover all the vegetables
- 100 ml cream
- 1 Stock cube chicken or vegetable
Instructions
Prepare vegetables
- Wash all vegetables.
- Peel the carrot using a vegetable peeler, then grate it.
- Chop the onion, red pepper, and celery finely using the bridge and claw techniques.
Cook the base
- Heat the butter in a large saucepan over medium heat.
- Add chopped onion, celery, and red pepper. Cook gently for 3–4 minutes until softened.
- Stir in the grated carrot and cook for another 2 minutes.
Add tomatoes and flavourings
- Add the tin of chopped tomatoes, dried herbs (rosemary, oregano), and basil leaves. Stir well.
- Crumble in the stock cube and pour in 300 ml water.
Simmer
- Bring to a boil, then reduce heat and simmer gently for 20 minutes with the lid on.
Blend until smooth
- Remove from heat and blend with a stick blender in the pan (or transfer to a jug blender carefully).
Finish with cream
- Stir in the cream and reheat gently (do not boil once cream is added).
- Taste and adjust seasoning with salt and pepper.
Serve and enjoy
- Ladle into bowls and garnish with extra basil or a swirl of cream.
Nutrition
Calories: 106kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 271mgPotassium: 127mgFiber: 1gSugar: 3gVitamin A: 3186IUVitamin C: 12mgCalcium: 42mgIron: 0.5mg
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