Summer Tomato Soup from Fresh Tomatoes
Easy and delicious tomato soup recipe using locally sourced, ripe tomatoes.
Ingredients
- 1 kg tomatoes peeled and roughly chopped
- 300 g carrots peeled and sliced
- 1 onion peeled and chopped
- 4 garlic cloves peeled and minced
- 1 vegetable stock mixed with 750ml of hot water
- 100 ml vegan single cream
- 1 tbsp basil leaves roughly torn
- 1 tbsp maple syrup
- Salt and pepper
Instructions
- Place a large pot over a medium heat and add a drizzle of rapeseed oil. Once warm, add the onion, garlic and a pinch of salt. Mix well and cook for about 5 minutes, until soft.
- Next, add the carrots, tomatoes and basil. Pour in the stock water and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the vegan single cream and maple syrup and cook for another 5 minutes.
- Transfer about 2/3 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth. Or, use a hand blender to blend a portion of the soup.
- Return the pureed soup to the pot, salt and pepper to taste. Serve.
Notes
To peel the tomatoes, cut a shallow X on the bottom of each fruit. Place the tomatoes in a large bowl. Pour in boiling water from the kettle and wait 30 seconds. After that immediately transfer them to a bowl of cold water. Then, when they are cool enough to handle, you will find the skins will slip off really easily.