THE BEST Tomato Soup
We think the addition of the chillis and garlic elevates this soup to a winter warmer with serious attitude and fire!
This winter warmer soup is another perfect dish to cook in bulk and save for later
Prep time: 5 minutes
Cooking time: 40 minutes
Serves: 4
Ingredients
- 3 tbsp olive oil
- 55g butter
- 3 onions or 6 shallots, sliced
- 4 garlic cloves, crushed and finely chopped
- 1kg ripe vine or sweet tomatoes or very good quality tinned tomatoes, chopped
- 45g good quality tomato purée
- 2 red chillies, seeded and finely chopped (optional)
- 1 litre Vegetable stock vegetable stock or chicken stock
- 1 heaped tbsp Folláin Tomato Relish or Chargrilled Pepper Relish
- Pinch Sea salt and cracked black pepper
- 2 tbsp pesto (check out our home made pesto recipe)
Method
- In a large saucepan, melt the butter over a low heat.
- Add the onions or shallots and garlic, cover and sweat with the lid on for 20 minutes or until soft, stirring occasionally.
- Add the tomatoes, tomato purée and red chillies.
- Stir together, cover and sweat for 10 minutes.
- Add the stock, turn up the heat and bring to the boil, then reduce the heat and simmer for 10-15 minutes.
- Add a spoon of Folláin Pepper Relish or Tomato Relish.
- Remove from the heat and blitz using a hand blender, or food processor in batches. If using a food processor, return to the saucepan and heat it very gently.
- Season to taste, serve hot with a swirl of pesto.
Ingredients
- 3 tbsp olive oil
- 55g butter
- 3 onions or 6 shallots, sliced
- 4 garlic cloves, crushed and finely chopped
- 1kg ripe vine or sweet tomatoes or very good quality tinned tomatoes, chopped
- 45g good quality tomato purée
- 2 red chillies, seeded and finely chopped (optional)
- 1 litre Vegetable stock vegetable stock or chicken stock
- 1 heaped tbsp Folláin Tomato Relish or Chargrilled Pepper Relish
- Pinch Sea salt and cracked black pepper
- 2 tbsp pesto (check out our home made pesto recipe)
Method
- In a large saucepan, melt the butter over a low heat.
- Add the onions or shallots and garlic, cover and sweat with the lid on for 20 minutes or until soft, stirring occasionally.
- Add the tomatoes, tomato purée and red chillies.
- Stir together, cover and sweat for 10 minutes.
- Add the stock, turn up the heat and bring to the boil, then reduce the heat and simmer for 10-15 minutes.
- Add a spoon of Folláin Pepper Relish or Tomato Relish.
- Remove from the heat and blitz using a hand blender, or food processor in batches. If using a food processor, return to the saucepan and heat it very gently.
- Season to taste, serve hot with a swirl of pesto.