The girls, especially Madeleine, have recently taken an interest in tomato soup. They have only had it from a can up to now, which is very quick, but I had some time this Sunday afternoon so I made it from scratch. Well, to be honest I didn’t use fresh tomatoes, rather canned peeled Roma tomatoes in juice.
2 large cans (500g) whole peeled Roma tomatoes in juice
3 garlic cloves, minced
2 medium onions, minced
4 stalks celery, including leaf, minced
2 Tb fresh oregano
1 tsp black pepper
Vegee stock powder (1 tsp equivalent)
1 Tb sugar
1 cup water
1 cup whole milk
Sauté onions in a bit of oil and nob of butter until translucent, then add garlic and celery and cook a few minutes. Add the rest of the ingredients except the milk and bring to the boil. Meanwhile, using a hand blender, purée the mixture until smooth. Once the soup comes to the boil, reduce to low heat, partially cover and simmer for about 1 h or until reduced by 1/3. Pass the soup through a fine sieve, discarding the vegee pulp. Add the milk and reheat, but do not let boil. Serve with warm bread.