Mediterranean Tomato Soup |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I got this recipe from a book called 400 Best Ever Fat Free/Low Fat Recipes by Anne Sheasby. I thought this soup recipe looked absolutely lovely! I personally love soup and this one looks good for the cool winter months and the kids will love it! Ingredients:
1 1/2 lbs ripe tomatoes |
1 medium onion, quartered |
1 celery rib |
1 garlic clove |
1 tablespoon olive oil |
450 ml chicken stock |
2 tablespoons tomato puree |
1/2 cup small shell pasta, shapes |
Directions:
1. In a large saucepan, add the tomatoes, onion, celery and garlic with the oil.
2. Cover and cook over a low heat for around 40-45 minutes, gently shaking or moving the pan every now and then, until very soft.
3. In a blender or food processor, add the vegetables and process until smooth.
4. Press firmly through a sieve.
5. Return veggies to pan.
6. Stir in stock and the tomato puree, bring to the boil.
7. Add the pasta shapes and simmer on low heat for 7-10 minutes or until pasta is tender (al dente).
8. Serve hot.
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