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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
This will probably be the easiest tomato soup you'll ever make. Takes no time at all and even your little ones could make this - with adult supervision of course (fire and knives, need I say more).
If there is one thing I know everyone will have is a tin of tomatoes in the back of the cupboard (for a rainy day), I didn't use the tinned stuff, but there is nothing wrong with using it, in fact, it's probably the more convenient option for most people.
However, if you are a keen gardener, you'll have the dreaded glott of tomatoes amongst other produce come harvest. And this soup is perfect for using up some of those extra fresh toms before they go off. One more thing, this soup is also great served cold...oh, and it's VEGAN happy days!
So, let's cook!!
Easy Peasy Tomato Soup
Ingredients
serves 2
- 600g fresh cherry tomatoes or 400g + 200g tinned tomatoes
- 4 garlic cloves, crushed (use less if you don't like garlic)
- 2 tablespoons balsamic vinegar
- 1 shallot, roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons plain (dairy free) yogurt
- 1 vegetable stock cube
- 400ml hot water
- large handful fresh basil
- Black pepper to taste
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
Add the stock cube to the hot water and stir to dissolve. Wash the tomatoes, and add to the stock over a low to medium flame.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add 2 of the crushed garlic gloves and shallots, and bring to the boil lower the heat and simmer for 5 minutes.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the tomato paste and yogurt and stir well
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Continue cooking for a further 3 minutes
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Pour the tomato mixture in a blender, add the other garlic cloves and blend till smooth,
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Then add the basil and blend till well combined and very smooth
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Return to the pan and add the balsamic vinegar...
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the black pepper stir and reheat (not boil) or pour in an appropriate container leave to cool and refrigerate.
Serve - decorate with few leaves of fresh basil.
Done!
BonAppétit!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: dairy free, Gluten free, Nut free, Pantry Throw-down, Recipe List, Soup, Vegan, Waste Not Want Not: Wednesdays
