Best ever tomato soup

by | Aug 20, 2020 | Soups

Pete’s Country Tomato Soup

There's been a lot to take in lately with everything that has been going on. There seems to be so many mixed messages out there regarding our health and well-being and trying to make sense of it all can end up leaving you feeling like you've just stuck your head in a spin dryer. When it gets like this for me I like to get back to basics. One thing we can all do to bolster our immune system is to eat more vitamin c rich foods and one of my favourite's is tomatoes. So for a delicious and comforting way to get more Vitamin C in your diet, give my Country Tomato Soup a go.
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Prep Time 15 minutes
Cook Time 1 hour
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp Grapeseed oil or Avocado oil
  • 1 kg Ripe tomatoes
  • 1 med Brown onion
  • 2 stalks Celery
  • 1 med Sweet potato
  • 2 cloves Garlic
  • 1 Red chilli optional
  • 1/2 bunch Fresh basil
  • 21/2 cups Vegetable stock
  • 1/2 cup Oat milk or whatever plant based milk you prefer
  • Salt & pepper to taste I use Himalayan pink salt

Equipment

  • Food processor or some type of blender.

Method
 

  1. Make up 2 cups of vegetable broth and set aside.
  2. Chop tomatoes, onion, celery, garlic and sweet potato (I like to leave the skin on my vegetables wherever possible but feel free to peel the sweet potato first).
  3. In a large pot, heat the oil and fry off the onion, garlic, chilli and celery until they soften. If you prefer not to use oil, you can heat a shallow layer of the stock to do this.
  4. Next add the tomatoes, sweet potato, salt pepper and basil. Give it a good stir and allow it to simmer for about five minutes.
  5. Add the stock, cover and bring to the boil. Then simmer gently for about twenty minutes, stirring occasionally.
  6. Now Is the part where I always make a mess. I allow it to cool slightly then pour it into a food processor and really give it a good blast. Blending it until it's smooth. Of course you can use a blender or stick blender to do this. Then back in the pot to be warmed up stirring through the plant milk.
  7. Served with a nice crusty sourdough baguette.

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