Tomato Soup
Servings: 4 bowls
Calories: 74kcal
Ingredients
- 2 tablespoons oil (olive, sunflower, canola etc.)
- 2 red onions (peeled and diced)
- 1 leek - including most of the green part (ends removed and sliced)
- 1 carrot (ends removed and finely diced)
- 2 cloves garlic (peeled and finely sliced)
- Ground black pepper (to taste)
- 500 g tomato passata (can substitute with 500g chopped tomatoes)
- 1 litre vegetable stock
- 1 teaspoon dark brown sugar (adjust to taste)
- 2 tablespoons chopped fresh basil (to garnish)
Instructions
- Heat the oil in a large pan, then add the onions, leek, garlic, carrot and a few good grinds of black pepper. Fry over a medium heat with occasional stirring for about 10 minutes. The vegetables should not colour much, just become soft and lose the raw onion/garlic aroma.
- You can cook the dal in either a regular pan, or a pressure cooker.Regular pan:Add the passata and stock. Place a lid on the pan and bring to a boil, then immediately turn down to a gentle simmer until the carrot is soft (~15 minutes).Pressure cookerPlace the lid on your pressure cooker with the 15 psi weight. Bring up to pressure and cook for exactly four minutes. Remove from the heat and allow to vent naturally.
- Remove from the heat and blend the soup. To season, taste it and then add the brown sugar a pinch at a time and taste until you find the right spot - I typically find about 1 teaspoon is good.
- Serve with fresh chopped basil sprinkled on the top.
Notes
Keeps well covered in the fridge for up to two days - but the fresh basil is best added to the soup right before serving to preserve its taste.