10 June 2013

Plate Up. Tomato Soup

Back in April, on ANZAC Day weekend I found myself in country Victoria at my Dad’s farm. It’s such a beautiful time of year in that area when the sun shines and the days still hold a hint of warmth despite the cold snap that approaches. At the farm there is a bountiful veggie garden and it just so happened that that weekend there were about two dozen tomatoes ripe for the picking that needed to be used. So what better way to enjoy them than to make a rustic country tomato soup? Perfect to warm the soul during the cold days this winter.

What you’ll need
Olive oil
1 onion, finely diced
2 garlic cloves, crushed
300g potatoes, chopped into 2cm pieces
600g tomatoes, chopped
2 tablespoon tomato paste
3 cups chicken stock
Sour cream
Fresh basil

What to do
Heat olive oil in a large saucepan and add onion and garlic over a medium heat. Cook until soft and add the tomatoes, potatoes and paste. Cook for 1 minute. Then add the stock and season well. Cover and bring to the boil before simmering for 15 – 20 minutes or until the potato is tender.

Cool, and blend the soup in batches until smooth. Return to the saucepan to heat through and then serve with a dollop of sour cream and garnish with basil leaves.

If you like this recipe you might also like my Potato and Leek Soup, it's my personal favourite!

Photos by Krissie