Tomato soup

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.

3 Comments Add yours

  1. Martha Hollis says:

    Look at those sleeveless tops! I always forget that it’s late Spring in Australia. And, Jacob–that soup (and the bread) look WONDERFUL!

    1. jacobhhollis says:

      It’s December now so officially summer!

  2. Terry Andry says:

    Wowza,that soup looks amazing however those two girls are beautiful ~~~I have so many wonderful things about them from their grandmother.She beams when she tells of their stories.I am gonna check out some of this wonderful creations at work this week.I am on slow net at home….country living slows things down a bit.

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