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Tomato Soup Base

Annabel Langbein Tomato Soup Base Recipe
Nick Tresidder
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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
https://www.annabel-langbein.com/recipes/tomato-soup-base/183/
EMAIL PRINT
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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1 comments

While tomatoes are so abundant in my garden like to use so would I just use 400gm of fresh tomatoes?
DebbieMillar March 07, 2015
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