This easy creamy tomato soup is full of flavour and is sure to be a hit at the dinner table this winter. Perfect for freezing; you can make this in advance, or serve and enjoy straight away as a side or a meal on its own.
Dairy Free, Vegetarian, Vegan friendly
Cook time: 30 mins
- 1x Large yellow onion
- 2x Garlic cloves, minced
- 1x Potato, diced
- 3x Tbsp olive oil
- 1x Capsicum
- 4x Cups vegetable stock
- 2x 400g cans chopped tomatoes
- 3 Tbsp tomato paste
- Salt, to taste
- ¼ tsp dried oregano
- Fresh basil
- Parmesan cheese (optional)
In a medium sized pot, heat oil over medium-high heat. Add onion, capsicum and potatoes. Cook until the onion is transparent and the potatoes begin to crisp (approximately 15 minutes). Stir occasionally to prevent burning.
Stir the tomato paste and add the stock. Season with salt to taste. Cover the pot and bring to a boil.
Reduce heat to low, and simmer for 15 minutes or until the potato is tender. Add tomatoes, dried oregano and basil to the broth. Using a stick mixer, blend the broth until smooth.
Sprinkle extra basil and shaved parmesan cheese to garnish.