Tomato Soup Recipe

Name: Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs cherry tomatoes; 12 onion, finely chopped; olive oil; 1 tablespoon brown sugar; 1 teaspoon dry basil; ground black pepper; sea salt; 1 cup milk; 2 chicken stock cubes; 2 cups hot water; 1 dash Worcestershire sauce

Servings: persons

3 lbs cherry tomatoes
12 onion, finely chopped
olive oil
1 tablespoon brown sugar
1 teaspoon dry basil
ground black pepper
sea salt
1 cup milk
2 chicken stock cubes
2 cups hot water
1 dash Worcestershire sauce

1
Cut all the tomatoes in half ( I remove the core).
2
chop onion.
3
Place tomatos and onion in a oven proof dish drizzel with oil.
4
Add ground pepper.
5
(I am generous with the pepper.)
6
salt, basil and sugar.
7
cook at 350 for 90 minutes.
8
Remove from oven and leave to cool.
9
Place cooled tomato mix in a blender, blend until smooth.
10
Boil water and 2 cups to stock cubes.
11
Put Tomato mix in a sauce pan.
12
Add milk
13
Add chicken stock.
14
Add dash of woster sauce.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs cherry tomatoes, 12 onion, finely chopped, olive oil, 1 tablespoon brown sugar, and more.

Yes, Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Soup

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