Tomato & Vegetable Soup

20 July 2014
Written by Nicola Galloway | Images by Nicola Galloway
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For all those tomato soup lovers out there, this one's for you: a delicious, simple yet nutritious little soup to warm the heart as the chilly weather rolls in



On first appearance this soup looks like your standard canned tomato soup and tastes pretty similar, but it is much more. Besides tomatoes and onions typically found in tomato soup, it contains five other vegetables; carrots, squash, celeriac, garlic and garnished with parsley. It is a vege-boosted soup that still tastes like it is just tomato soup. Genius.


Prep time: 15 minutes    Cook time:  30 minutes    Serves: 6

1 tablespoon butter or ghee
1 small onion, chopped
2 medium carrots, chopped
1 cup chopped squash or pumpkin
1/2 cup chopped celeriac OR 1 celery stalk, chopped
3 cloves garlic, chopped
1 heaped tablespoon tomato puree
800ml can chopped tomatoes (or 2 x 400ml cans)
500ml chicken stock (preferably homemade)
1 teaspoon sugar (or other sweetener)
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 -1 teaspoon apple cider vinegar
salt and pepper to taste
splash of cream
finely chopped parsley + buttered toast to serve.

Melt the butter or ghee in a large saucepan. Add the onions and saute without colouring until softened, about 5 minutes. Add the carrots, squash, celeriac, garlic and tomato paste and saute briefly. Pour over the chopped tomatoes and stock and bring to a gentle boil. Add the sugar and spices and simmer for 20 minutes until the vegetables are soft.

Remove from the heat and use a stick blender to puree until smooth. Return to the heat, add cider vinegar, and salt and pepper to taste. Remove from the heat and finish with a splash of cream, about 2 tablespoons, stirring to combine. Serve with toast and finely chopped parsley.



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