Mediterranean Tomato Soup Recipe #380704
I got this recipe from a book called "400 Best Ever Fat Free/Low Fat Recipes" by Anne Sheasby. I thought this soup recipe looked absolutely lovely! I personally love soup and this one looks good for the cool winter months and the kids will love it!
1¼ hours | 5 min prep
SERVES 4
- 1 1/2 lbs ripe tomatoes
- 1 medium onion, quartered
- 1 celery rib
- 1 garlic clove
- 1 tablespoon olive oil
- 450 ml chicken stock
- 2 tablespoons tomato puree
- 1/2 cup small shell pasta, shapes
- In a large saucepan, add the tomatoes, onion, celery and garlic with the oil.
- Cover and cook over a low heat for around 40-45 minutes, gently shaking or moving the pan every now and then, until very soft.
- In a blender or food processor, add the vegetables and process until smooth.
- Press firmly through a sieve.
- Return veggies to pan.
- Stir in stock and the tomato puree, bring to the boil.
- Add the pasta shapes and simmer on low heat for 7-10 minutes or until pasta is tender (al dente).
- Serve hot.
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5 stars