Velvety Smooth Tomato Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 red capsicum, diced
• 420g diced tomatoes
• 180mL tomato paste
• 2 chicken stock cubes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Method

Step 1
Dice the onions, celery stalks, capsicum and carrots. Mince the garlic cloves using our Tool Garlic Press cooking utensil and put aside. Crumble two chicken stock cubes into a 1L jug of boiling water and mix until dissolved.

Step 2
Heat the olive oil in our large Stainless Steel Tan-ium Casserole Pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Step 3
Add the diced carrots, celery and red capsicum to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4
Add the diced tomatoes, tomato paste, chicken broth, dried basil, dried oregano, sugar, salt, and pepper to the pot. Stir well to combine all the ingredients.

Step 5
Bring the soup to a boil, then reduce the heat to low. Cover the Casserole Pot and let it simmer for about 20-30 minutes. Allow the flavours to combine and the vegetables to become tender.

Step 6
Carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

Step 7
Taste the soup and adjust the seasoning with salt and pepper if needed.

Step 8
Serve in a bowl of your choice with crusty bread, we have used our Hue Soup Bowl in Kelp. Garnish with fresh basil leaves.