Tomato Soup

Serves 40 (Uploaded : 02/12/10. First cooked : 25/11/10. Rating : 5/5)


8 x 400g cans chopped or whole tomatoes
5 medium onions
5 large carrots
8 celery sticks
Olive Oil
2 tbsp tomato puree
2 tbsp sugar
4 litres vegetable stock

1. Peel and chop onions. Roughly chop carrots (no need to peel) and celery sticks

2. Put oil in large pot and heat. When starting to sizzle, drop in onions, carrots and celery. Stir from time to time (to stop sticking) and cook until starting to soften, around 10 minutes.

3. Add tomatoes, tomato puree, sugar and stock. Bring to the boil, turn down heat and simmer for 20-30 minutes. Season with salt and pepper to taste.

4. Liquidise the soup (if possible), in which case add water if too thick.