Tomato Soup Base
Nick Tresidder
- Prep time:
- 10 mins
- Cook time:
- 20-25 mins
- Makes:
- 5 cups
-
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
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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