Tomato soup is a staple in my household and it has been a loooong time since we ate tomato (or any soup) that came out of a can. It is ultra fast to make and always tastes amazing. Add some fresh bread and you have a wonderful lunch in no time or a light dinner for a quiet night in. And even better, you know exactly what you’re eating….no nasty numbers here!
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Need
- 1 leek, cleaned and chopped (200–250g)
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 600 Grams tomatoes, chopped
- 40 Grams Umami Paste Recipe
- 40 Grams Chicken Stock Powder or veggie stock concentrate Recipe
- 50 Grams tomato paste (1 sachet)
- 1 Teaspoon pink salt flakes BUY
- 1 orange, zest only, finely grated
- 85 Grams fresh orange juice
- 400 Grams water
- 1 Handful basil
- 1 Handful flat leaf parsley
Do
- 1
Place leek and EVOO into the Thermomix bowl and chop 3 sec/speed 5.
- 2
Sauté 5 min/Varoma/speed 2.
- 3
Add remaining ingredients and cook 14 min/100°C /speed 2.
- 4
Blend 1 min/speed 5–6, bringing speed up slowly to avoid spatter.
- 5
Serve hot with a dollop of crème fraiche or mascarpone cheese and freshly cracked black pepper.
