You will need
- Chopping board
- Large mixing bowl
- Large pot with lid
- Measuring spoons
- Wooden spoon
- Measuring jug
- Tin opener
- Stick blender
- Peel the carrots, onions and garlic, roughly chop them on a chopping board and place in a large mixing bowl.
- Trim, then finely slice the celery and add to the bowl.
- Place a large pot on a medium heat and add 2 tablespoons of olive oil and all the chopped vegetables from the bowl.
- Stir well, then with the lid askew, cook for 10 to 15 minutes, or until the carrots have softened and the onion is lightly golden, stirring occasionally.
- Crumble the stock cubes into the pot, carefully top up with 1.8 litres of boiling water and stir to dissolve.
- Add the tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give amazing flavour!).
- Turn the heat up to high and bring to the boil, then reduce the heat to medium-low, pop the lid back on and simmer for around 10 minutes, or until cooked through, stirring occasionally. Meanwhile…
- Pick the basil leaves, discarding the stalks.
- When the veg is cooked, carefully remove the pot to a heatproof surface and leave for a minute or two to stop bubbling, then stir through the basil leaves.
- Carefully blitz with a stick blender until smooth (use a tea towel to protect your hands from little splashes).
- Have a taste and add a tiny pinch of salt and pepper if you think it needs it, then carefully ladle the soup into bowls and serve.
|Sat fat (g)||0.6|
Jamie’s top tip
“Don’t forget, tomato soup is also great to use as a quick base sauce for dishes such as cannelloni or lasagne.”
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.