Tomato Soup

Serves 4
1 onion, finely chopped (s)(sff)
1 celery stick, finely chopped (s)(sff)
1 carrot, finely chopped (s)(sff)
*2 Large beef tomatoes (s)(sff)
*4 sweet salad tomatoes (s)(sff)
100mL skimmed milk (1/4 Hea)
200mL passata (s)(sff)
200mL water
400mL chopped tomato (s)(sff)
1 Knorr “Veg stockpot”
1tbsp sweetener
1tbsp dried basil
* Or whatever are in season
Heat a saucepan sprayed with Fry Light, cook the onion, carrot & celery until soft
Add the tomatoes, cook for 5 mins, add the sweetener and the dried basil, add the stockpot & the water, mix well.
Bring to the boil then reduce to a simmer, cook for 10 mins then remove from the heat and with a hand blender reduce to a liquid, return to the heat, add the milk and season.
Cook for a further 10 mins , then either just serve, or pour through a sieve to remove all the tomato pips.
Serve in a warmed dish.
Credit: Pete’s Recipe Book

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