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Tomato Soup Base
2 tbsp oil 1 large onion, diced, or 1 large leek, halved lengthways, washed and thinly sliced, including ⅔ green tops 2 cloves garlic, crushed 3 tbsp tomato paste 400g can chopped tomatoes 3 cups chicken or fish stock 2 bay leaves 1 tsp salt 1 tsp sugar ground black pepper
© Annabel Langbein Media
Heat oil in a saucepan and gently fry onion or leek, garlic and tomato paste until onion softens, about 5 minutes. Add tomatoes, stock, bay leaves and seasonings. Simmer 10-15 minutes. Discard bay leaves before serving.
Soup base will keep in the fridge for several days or can be frozen. Use as a base for Chickpea Minestrone.
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