Honest to God – this soup is the bloody business. Really superb and tastes even better than that famous tomato soup you get in a red tin!
Wot u need
700g jar passatta
300g jar double concentrate tomato puree
200g chopped onion
3 stalks celery chopped
2 big carrots chopped into little quarters
1 good tbsp butter
1.5L vegetable stock (three cubes – I use those fancy Knorr jelly things – brilliant)
1 tbsp granulated sugar
1 tsp paprika
200 mls single cream
1/2tsp bicarbonate of soda
Salt and pepper (1 tsp salt, 25 twists pepper)
Wot u do
Feckin easy. Stick everything in a pot except the cream and bicarbonate of soda. Bring to the boil. Cover and simmer for two hours. After simmered, add bicarb of soda (watch it bubble), quick stir and add the cream. Leave it for five mins till the bubbles subside. Give the soup a right good old blend – no need to re-heat.
This is a traditional west of Scotland soup. Under no circumstances should you add anything silly like basil or other old herby shite. It works without such pish 🙂
Add bicarb before cream to stop curdling – that’s what it does.
Great soup to freeze.