Yes, this soup is one that I remember from my childhood but in "them days", it came out of a can. It was good thought wasn't it? Since then, I haven't really made it because I didn't have a recipe that ensured it was going to be similar to my memories.
Fear no more, I have the recipe that will bring back the memories without the additions that don't think belong there.
Personally, I think it's better, but you can let me know.
- 1 tbsp ghee, olive or avocado oil
- 1 red onion, chopped
- 2 carrots, chopped
- 1 red pepper, chopped
- 2 celery sticks, chopped
- 2 tins chopped tomato (total 800g)
- 4-5 basil leaf
- Salt & pepper
- 200ml cream
- Garnish with - a little extra cream and pesto
To serve: sourdough bread and cheese
- Fry the onions in ghee/oil in a large pot for 5 minutes
- Add the carrots, celery, pepper and fry for a further 10 minutes on low heat
- Add the tinned tomatoes and basil. Simmer for 20 minutes
- Take off the heat and blend until smooth
- You can sieve it if desired
- Stir in the cream (if using), salt & pepper to your liking
- Add a tablespoon of cream and pesto to each soup just before serving.
PS If you feel like indulging, serve this soup alongside homemade, buttery, crispy grilled cheese sarnies on sourdough. I made it for the team ( I make lunch for them once a week) and it was a hit.