Homemade Tomato Soup
Oh tomato soup, how wonderful you are! There is something rich and velvety about tomato soup. As a little boy I used to love tomato soup with lots of cheddar cheese grated over it. Well, ok so things have changed a bit since then and I don’t eat cheese anymore, but I do eat lots and lots of tomato soup. Whats so special about tomatoes? They are full of lycopene that helps sort out our immune system and prevent cancer. Tomatoes are an antioxidant that has been shown not only to prevent but also fight cancer and help stop it spreading. So, love your tomatoes of all colours and eat them each week. Apart from all of the health benefits, tomatoes taste so wonderful, especially if you can get homegrown ones.
There is something very comforting about tomato soup. It is also packed with healthy lycopene which make this an essential recipe item.
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 stick celery finely chopped
- 1 medium carrot finely chopped
- 1 tbsp tomato puree
- 1 kg ripe tomatoes
- 2 bay leaves
- 1 tsp sugar
- 1 litres water
- 100 mls almond milk
- 4 tsp bouillon powder or a vegetable stock cube
- 4 tbsp dairy free creme fraiche We used Oatly
- chunky bread to serve
Heat the oil in a large pan and cook the celery, carrot and onion over a low to medium heat for 10 mins or until soft and translucent.
Meanwhile cut the tomatoes into quarters. When the vegetables are ready , add the tomato puree, the tomatoes, the bay leaves and the sugar. Cook for 10 mins and stir occasionally to prevent the vegetables sticking to the pan.
Add the bouillon powder/stock and water. Heat over a high heat until boiling, then reduce the heat to a simmer and cook for about 20 mins. Add the almond milk and continue to cook for a further 5 mins. Remove the bay leaves. Blitz with a stick blender/ blender until smooth and velvety.
Serve with a dollop of dairy free creme fraiche and some crusty bread.