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Use-up Tomato Soup
Use-up Tomato Soup

Before you jump to Use-up Tomato Soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

Many of us believe that comfort foods are not good for us and that we ought to keep away from them. But if your comfort food is candy or junk food this holds true. Otherwise, comfort foods can be super nutritious and good for you. A number of foods honestly do raise your mood when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, test out some of these.

Cold water fish are great for eating if you wish to fight depression. Salmon, herring, tuna, mackerel, trout, and so on, they’re all high in omega-3 fatty acids and DHA. DHA and omega-3s are two things that raise the quality and the function of your brain’s grey matter. It’s the truth: consuming tuna fish sandwiches can truly help you overcome your depression.

Now you can see that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to use-up tomato soup recipe. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Use-up Tomato Soup:
  1. Take 2 tbsp vegetable oil, preferably cold-pressed
  2. Use 1 onion, chopped
  3. Provide 1 stick celery, chopped
  4. Use 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
  5. Provide 1 carrot, diced
  6. Provide 3 small new potatoes, washed but skins on and diced
  7. Provide 1.25 kg ripe tomatoes, quartered and cores removed
  8. Prepare 1 tsp sugar
  9. Get 1 tbsp tomato purée
  10. Provide 1 tsp dried oregano
  11. Use 1 tsp dried thyme
  12. Provide 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
  13. Prepare Salt
  14. Use Ground black pepper
  15. Get Crème fraîche (optional)
Instructions to make Use-up Tomato Soup:
  1. Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
  2. Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
  3. Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
  4. Taste and season as wished. Add a little more sugar if you think needed.
  5. Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.

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