Organic Spicy Tomato Soup with basil
Vegan, Dairy-free, Egg-free, Wheat-free, Gluten-free,Sugar-free, Yeast-free, Guilt-free.
As the Warm Summers Sun is slowly waving us goodbye until next Summer, Autumn is on its way, what better way to greet the cool weather than with a bowl of hot, fresh homemade Soup!?
I really enjoy Tomato Soup. I decided to make my own, as i know Shop bought Soups can contain a high amount of Sugar, which isn't good for you. Making Soup is fun and a healthier way of eating!
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Ingredients-
-12oz of Fresh Juicy Organic Tomatoes (I used 3 Large Tomatoes & 3 Small Tomatoes=12oz)
-6 fresh Basil Leaves
-1/4 Teaspoon of Chilli Flakes (Optional)
-1/4 Teaspoon of Oregano flakes
-1/4 Teaspoon of Oregano flakes
-1 Meduim Organic Red Onion (chopped)
-1 Small Organic Carrot (chopped)
-1/2 Teaspoon of Oregano
-1/2 Teaspoon of Oregano
-2 Teaspoons of Tomato Purée
-1 Litre of Vegetable Stock (I use 1 Kallo Wheat & Gluten-free)
-Pinch of Salt and Pepper
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Lets get cooking....
Step 1- Wash and prepare your Vegetables!
Step 2- Chop all of your Tomatoes into small chunks along with the Onion and Carrot.
Step 3- Prepare your Large based pan by spooning in 2 Tablespoons of Olive Oil and lightly heat for a few minutes.
Step 4- Once the Oil is hot, pour in the Onion and Carrot. Make sure you stir with a wooden spoon to prevent the Vegetables sticking to the pan. Mix until they have lightly changed colour and are softer.
Step 5- Measure out 2 tablespoons of Tomato Purée and mix it into the Vegetables. They should turn bright red, then pour in all of the juicy Tomatoes, Basil, Chilli Flakes, Oregano, Leaves and a sprinkling of Salt & Pepper.
Step 6- Pop a lid onto the Pan and leave to stew for 10 minutes over a low heat. (remember to stir occasionally, keep everything moving)
Step 7- After 10 minutes, pour in the Stock and mix well with a wooden spoon. Turn up the Heat to the highest setting and wait for the Soup to bubble. Once Bubbling, turn down the Heat and pop the Lid back on. Cook for 20 minutes, whilst string occasionally.
Enjoy and Happy Autumn!
...
Lets get cooking....
Step 1- Wash and prepare your Vegetables!
Step 2- Chop all of your Tomatoes into small chunks along with the Onion and Carrot.
Step 3- Prepare your Large based pan by spooning in 2 Tablespoons of Olive Oil and lightly heat for a few minutes.
Step 4- Once the Oil is hot, pour in the Onion and Carrot. Make sure you stir with a wooden spoon to prevent the Vegetables sticking to the pan. Mix until they have lightly changed colour and are softer.
Step 5- Measure out 2 tablespoons of Tomato Purée and mix it into the Vegetables. They should turn bright red, then pour in all of the juicy Tomatoes, Basil, Chilli Flakes, Oregano, Leaves and a sprinkling of Salt & Pepper.
Step 6- Pop a lid onto the Pan and leave to stew for 10 minutes over a low heat. (remember to stir occasionally, keep everything moving)
Step 7- After 10 minutes, pour in the Stock and mix well with a wooden spoon. Turn up the Heat to the highest setting and wait for the Soup to bubble. Once Bubbling, turn down the Heat and pop the Lid back on. Cook for 20 minutes, whilst string occasionally.
The Soup should be steaming and the Tomatoes should be soft.
Step 8- Remove the Pan from the Heat and remove the Lid. Leave to cool before spooning the Soup into your Blender.
Step 9- When the Soup has slightly cooled, Ladle the Soup into your Blender and whizz up until smooth.
Step 10- Pour the Puréed Soup back into your Pan and gently heat up on a medium heat for 5 minutes until ready for serving.
Serve in a bowl for Lunch with a sprig of Basil, DS Gluten-free bread roll and a sprinkling of Pepper.
You can even swirl in some Dairy-free Yogurt or Coconut Cream.
If you like, give it a try yourself, and let me know how you get on,
I hope you liked this recipe!
Share and follow me for more yummy posts to come!
Holly x
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