Mediterranean Tomato Soup Recipe



675g/1 1/2 lb ripe plum tomatoes

1 onion, quartered

1 celery stick

1 garlic clove

15ml/1 tbsp olive oil

450ml/3/4 pint chicken stock

15ml/2 tbsp tomato puree

50g/2 oz small paste shapes

salt and ground black pepper

fresh coriander or parsley sprigs, to garnish

Serves 4



Place the tomatoes, onions, celery and garlic in a saucepan with the oil. Cover with a tight-fitting lid and cook over a gentle heat for 40-45minutes, shaking the pan occasionally, until the vegetables become very soft.

Spoon the vegetables into a food processor or blender and process until smooth. Press through a sieve to remove the tomato pips, then return to the pan.

Stir in the stock and tomato puree and bring to the boil. Add the pasta and simmer gently for about 8 minutes, or until the pasta is tender.

Add salt and pepper to taste, then sprinkle with coriander or parsley to garnish and serve hot.


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