Tomato Soup

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Ingredients

	Vegetable Stock Cube		Tomatoes
	Onion		Carrot
	Celery		Olive Oil
	Tomato Puree		Bay Leaves

Equipment

	Measuring Jug		Knife
	Vegetable Peeler		Chopping Board
	Large Saucepan		Blender
	Wooden Spoon		Ladle

Instructions

Step 1

Get 2 vegetable stock cubes and put in a large measuring jug. Add 1.2 litres of hot water to the cubes. Put to the side.

Step 2

Cut each tomato into 4. Cut out the cores. Put into a bowl.

Step 3

Peel 1 onion. Chop into small pieces.

Peel 1 carrot. Chop into small pieces

Chop 1 celery stick into small pieces.

Step 4

Pour 2 tablespoons of oil into a large pan. Heat the oil on a low heat.

Tip in the onion, carrot and celery. Stir with a wooden spoon. Let this cook (on a low heat) for 10 minutes and stir it 3 times during this time.

Step 5

Add 2 tablespoons of tomato puree into the vegetables. Stir.

Add the chopped tomatoes. Add a good pinch of sugar. Add in a little black pepper. Get the bay leaf and rip into pieces. Add the bay leaf to the pan.

Step 6

Mix everything together. Put the lid on the pan and let it cook for 10 minutes (low heat). Give the pan a shake 3 times during this time.

Step 7

Slowly add the stock you made earlier. Turn up the heat until it bubbles. When it bubbles turn the heat down to low and put the lid on. Cook for 25 minutes and stir it 3 times during this time. Take the pan off the heat, take the lid off and let it cool.

Step 8

Take out the bay leaves and throw away. Use a blender to make the soup smooth.

Step 9

Heat up for a few minutes. Using a ladle pour the soup into small bowls and enjoy!