Tomato soup

Prep and cook time :  45 minutes

Can be frozen

Server: 4



3 tbsp olive oil

2 onions, chopped

1 red chilli pepper, deseeded, chopped

400 g / 2cups tomatoes, chopped

200 g / 1 cup pureed tomatoes

600 ml / 2 ½  cups vegetable stock

2 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

3 tbsp balsamic vinegar

½ tsp sugar


4 tbsp crème fraiche


To garnish:

Chives, chopped

Extra virgin olive oil




Heat the oil in a large pan. Fry the onion, garlic and chilli pepper, stirring.

Add the chopped and pureed tomatoes. Pour on the stock. Stir in the basil, parsley and balsamic vinegar. Season with salt, sugar and 1 – 2 dashes Tabasco.

Let the soup simmer over a medium heat for 20-25 minutes, stirring occasionally.

Puree and sieve the soup. Return to the pan, bring to a boil, stir in the crème fraiche and check the seasoning.

Serve garnished with chopped chives and drizzled with little extra virgin olive oil.



7 thoughts on “Tomato soup”

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