A family favourite.
Ingredients
- 2 tbs olive oil
- 1 onion chopped
- 1 carrot chopped
- 2 garlic cloves chopped
- 750g tomatoes fresh ripe
- 400g canned tomatoes
- 1L chicken stock (liquid)
- 1 cup water
- 1 pinch salt and pepper *to taste
Method
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Step 1Heat olive oil in a large saucepan.
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Step 2Saute onion, carrot and garlic for 5 minutes.
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Step 3Add fresh tomatoes and cook for 5 minutes. Add the canned tomatoes, chicken stock and water.
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Step 4Bring to the boil. Reduce the heat and simmer for 30 minutes.
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Step 5Remove from heat and allow to cool.
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Step 6Puree and season to taste.
Equipment
- 1 saucepan
- 1 blender
Recipe Notes
To serve, drizzle extra olive oil over soup if desired and sprinkle with grated parmesan cheese.
This recipe was photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like this Vegetable Chicken Noodle Soup.
Recipe Reviews (29)
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