THE BEST Tomato Soup
We think the addition of the chillis and garlic elevates this soup to a winter warmer with serious attitude and fire!
This winter warmer soup is another perfect dish to cook in bulk and save for later
Prep time: 5 minutes
Cooking time: 40 minutes
Serves: 4
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3 tbsp olive oil55g butter3 onions or 6 shallots, sliced4 garlic cloves, crushed and finely chopped1kg ripe vine or sweet tomatoes or very good quality tinned tomatoes, chopped45g good quality tomato purée2 red chillies, seeded and finely chopped (optional)1 litre Vegetable stock vegetable stock or chicken stock1 heaped tbsp Folláin Tomato Relish or Chargrilled Pepper Relish Pinch Sea salt and cracked black pepper2 tbsp pesto (check out our home made pesto recipe)
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- In a large saucepan, melt the butter over a low heat.
- Add the onions or shallots and garlic, cover and sweat with the lid on for 20 minutes or until soft, stirring occasionally.
- Add the tomatoes, tomato purée and red chillies.
- Stir together, cover and sweat for 10 minutes.
- Add the stock, turn up the heat and bring to the boil, then reduce the heat and simmer for 10-15 minutes.
- Add a spoon of Folláin Pepper Relish or Tomato Relish.
- Remove from the heat and blitz using a hand blender, or food processor in batches. If using a food processor, return to the saucepan and heat it very gently.
- Season to taste, serve hot with a swirl of pesto.
Ingredients
- 3 tbsp olive oil
- 55g butter
- 3 onions or 6 shallots, sliced
- 4 garlic cloves, crushed and finely chopped
- 1kg ripe vine or sweet tomatoes or very good quality tinned tomatoes, chopped
- 45g good quality tomato purée
- 2 red chillies, seeded and finely chopped (optional)
- 1 litre Vegetable stock vegetable stock or chicken stock
- 1 heaped tbsp Folláin Tomato Relish or Chargrilled Pepper Relish
- Pinch Sea salt and cracked black pepper
- 2 tbsp pesto (check out our home made pesto recipe)
Method
- In a large saucepan, melt the butter over a low heat.
- Add the onions or shallots and garlic, cover and sweat with the lid on for 20 minutes or until soft, stirring occasionally.
- Add the tomatoes, tomato purée and red chillies.
- Stir together, cover and sweat for 10 minutes.
- Add the stock, turn up the heat and bring to the boil, then reduce the heat and simmer for 10-15 minutes.
- Add a spoon of Folláin Pepper Relish or Tomato Relish.
- Remove from the heat and blitz using a hand blender, or food processor in batches. If using a food processor, return to the saucepan and heat it very gently.
- Season to taste, serve hot with a swirl of pesto.
