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Tomato Soup
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots chopped (2cm chunks)
  • 1 courgette chopped (2cm chunks)
  • 2 cans plum tomatoes
  • 1 tbsp chopped (or dried) oregano and marjoram mix
  • 1 tsp bouillon
  • 1 tbsp basil leaves (torn)
  • 1 handful grated cheese
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp chilli flakes sprinkled at the end for chilli lovers
  • 1 drizzle olive oil
  • crusty bread or buttered toast to serve
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots chopped (2cm chunks)
  • 1 courgette chopped (2cm chunks)
  • 2 cans plum tomatoes
  • 1 tbsp chopped (or dried) oregano and marjoram mix
  • 1 tsp bouillon
  • 1 tbsp basil leaves (torn)
  • 1 handful grated cheese
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp chilli flakes sprinkled at the end for chilli lovers
  • 1 drizzle olive oil
  • crusty bread or buttered toast to serve
Instructions
  1. Heat the olive oil in a saucepan.
  2. Add the chopped onions and carrot and soften on a low heat for 5 minutes.
  3. Add the chopped courgettes and cook on a low heat for a further 5 minutes.
  4. Add the plum tomatoes, bouillon and a cup of water.
  5. Bring to the boil and reduce to a simmer for 20 minutes.
  6. Whizz up with a hand blender.
  7. To serve, sprinkle on the grated cheese, chilli (if using), torn basil leaves and a drizzle of olive oil. Have a side plate ready with french bread/buttered toast to mop up the bowl.
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