We had a massive glut of cherry tomatoes in the garden this year, so I thought I’d use them for a nice, light soup! You can actually use any tomatoes you like but cherry ones do lend a lovely sweetness.
I used almost all of ours – which was around 1.5kg but you can use fewer – just reduce the other ingredients to compensate. This makes at least 6-8 bowls and it’s ridiculously low calorie – under 100 cals per bowl!
You will need:
1.5kg Cherry Tomatoes
1 large onion
2 Sticks of Celery
3 tbsp Tomato Purée
1 litre vegetable stock (2 stock cubes)
1 tsp oregano or mixed herbs (to taste)
1/2 tsp Celery Salt
Dash of Worcestershire sauce (or vegetarian alternative)
I/2 tsp sugar
Salt and Pepper
Chop the onion, carrot and celery into small pieces. Depending on the size of the tomatoes cut them into halves or quarters.
Add some oil or oil spray to a large saucepan and once hot add the onions, celery and carrots. Sauté them for around ten minutes until soft and slightly coloured.
Add the tomato purée and stir well
Add the tomatoes, together with the sugar and herbs and spices. Stir to mix everything, then put the lid on the pan and let the tomatoes cook on a low heat for around ten mins. Check occasionally and stir to prevent sticking.
Once the tomatoes have started to release their juices after around ten mins, add the stock and Worcestershire sauce if using. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring occasionally.
Depending how much liquid the tomatoes produced you may want to keep boiling a little longer to reduce it down – you can decide how thick you want your soup. (You can also add a little cornflour – mix a couple of tbsp in a bowl with cold water and then whisk that into the soup to thicken it).
You can leave it as it is if you want but I prefer to blend it. Wait for it to cool a little and then using a stick blender blend to the desired consistency. At this point you can also boil again to reduce it down if it’s still too thin for your taste.
You can freeze this for quick lunches or dinners. Serve as it is with a crusty loaf, or you can add a dollop of greek yoghurt for added creaminess!