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Before you jump to Use-up Tomato Soup recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
You already know that, to achieve true health, your diet needs to be sensible and nutritious and you need to get a good amount of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we want to do. When our work day is complete, most people do not want to go to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. If you are persistent you’ll get all of the activity and healthy food you need. Here are some of the best techniques to be healthy and balanced.
Select water over other refreshments. Soda and coffee, when consumed in moderation, aren’t that bad. Using them for your only source of hydration, however, is dumb. When you choose water over other beverages you are helping your body stay very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Effective weight loss efforts often depend entirely on water intake.
There are all sorts of activities that you can do to get healthy and balanced. Not all of them demand fancy gym memberships or restricted diets. Little things, when done each day, can do a great deal to help you get healthy and lose pounds. Being intelligent when you choose your food and actions is where it begins. Getting as much exercise as possible is another factor. The numbers on the scale aren’t the only indication of your healthfulness. You need to help to make your body as strong you can make it.
We hope you got benefit from reading it, now let’s go back to use-up tomato soup recipe. To make use-up tomato soup you only need 15 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Use-up Tomato Soup:
- Prepare 2 tbsp vegetable oil, preferably cold-pressed
- Use 1 onion, chopped
- Prepare 1 stick celery, chopped
- Provide 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Take 1 carrot, diced
- Get 3 small new potatoes, washed but skins on and diced
- Get 1.25 kg ripe tomatoes, quartered and cores removed
- Take 1 tsp sugar
- Prepare 1 tbsp tomato purée
- Get 1 tsp dried oregano
- Provide 1 tsp dried thyme
- You need 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Prepare Salt
- You need Ground black pepper
- Prepare Crème fraîche (optional)
Instructions to make Use-up Tomato Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
- Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
- Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
- Taste and season as wished. Add a little more sugar if you think needed.
- Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.
Tomato soup is a healthy, low-calorie comfort food. It is also a great way to warm up on a rainy day and it goes perfectly with grilled cheese sandwiches or Parmesan crisps. This recipe is for soup made from. The best tomatoes to use are "paste" tomatoes. These are tomatoes that have thicker, meatier walls and contain less water.
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