Real Tomato Soup Recipe
PREP TIME
10 mins
COOK TIME
30 mins
SERVINGS
4 servings
CALORIES
182 kcal
-
400
g
can chopped tomatoes
-
1
Tbsp
tomato purée
-
1
onion, chopped
-
2
Tbsp
olive oil
-
1
garlic clove, finely chopped
-
Handful basil leaf
-
600
ml
milk
-
Pinch baking soda
- In a large pan, heat olive oil over medium heat.
- Stir in the onion and garlic.
- Cook for 5 minutes or until the onion is soft.
- Stir in the tomato purée.
- Pour in chopped tomatoes and basil leaves. Bring up to a boil.
- Lower the heat and simmer for about 15 minutes until thick and full of flavor.
Cool the mixture a little and mix in the blender. (You can, at this point, cool and freeze the mixture for up to 4 weeks).
- After blending, place the mixture back into the saucepan.
- In a small bowl, spoon the baking soda over 1 Tbsp milk and mix until there are no lumps.
- Stir in the baking soda and milk mix into the tomato mixture, and pour the milk over.
Bring to a boil then gently simmer for 5 minutes.
- Ladle in soup bowls and serve hot.
KEYWORD
tomato soup from scratch, real tomato soup, tomato soup with milk, quick tomato soup
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