Friday, 5 June 2015

5 Easy Tips To Tomato Soup Recipe

Tomatoes are one of those foods that you may be unsure about giving to your baby. You’ve probably heard that they are allergenic and should be avoided yet you’ve probably seen jars of baby food in the grocery store that are made with tomato (particularly ‘pasta dinners’).        
Tomato soup is a classic. At least in India where people dint know much about soups, tomato soup made it to the top in most hotel menus just because it was never made at home. I m sure the humble tomato soup has come a long way since then. And there are probably umpteen ways in which one can whip up tomato soup. My version today is a simple no fuss recipe.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 680g bottle tomato passata
  • 410g can chopped tomatoes
  • 1 litre chicken or vegetable stock
  • 15g roughly chopped fresh basil

Recipe Method

  • Heat the olive oil and butter in a large saucepan over a medium heat until the butter melts. Add the onion and sauté for 3–4 minutes, or until soft. Add the garlic and cook for a further minute.
  • Add the passata, tomatoes and stock and bring to the boil. Reduce the heat to medium low and simmer for 5 minutes.
  • Using a hand-held blender or food processor, purée the soup until smooth. Season with salt and freshly ground black pepper, then ladle into warm bowls. Sprinkle with the basil, if using, and serve with garlic bread. 

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