Versatile and economical. I prepared this soup using both fresh and frozen vegetables and substituting fresh, quartered tomatoes for canned. However made, this is really simple and tasty and the cream is optional.
2x 800 g cans of tomatoes (or about 1.25 kg fresh)
4litres chicken (or vegetable) stock
salt & black peppe
Cream of Tomato & Carrot Soup Directions
1. Heat the olive oil in a large saucepan then sauté the onions for about 5 minutes until transparent and soft. Add the carrots and cook for a further few minutes.
2. Pour in the entire contents of both cans of tomatoes, along with half of the chicken stock. Bring to a simmer, cover and cook for about 15 minutes or until the onions and carrots are fully cooked and soft. Turn off the heat and allow to cool.
3. Using a hand blender ( this is convenient to use as the blending takes place in the saucepan but a food processor works equally as well), blend until smooth. Add the remainder of the stock, cream and seasoning, blend again then either portion to freeze or reheat to serve piping hot.
Hint: This is a large quantity and perfect for using gluts of seasonal vegetables then to preportion and freeze or for simply feeding a crowd.