Tomato soup with potatoes and parsley

Tomato soup with potatoes and parsley

Sopa de tomate

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

This classic tomato soup has a lovely flavour and texture. Fresh tomatoes are best for this recipe.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
2 medium onions, chopped
1 carrot, coarsely grated
2 medium potatoes, peeled and diced
675g ripe plum tomatoes, peeled, deseeded and chopped
handful finely chopped flat-leaf parsley, plus extra, to serve
1 litre vegetable stock or water
pinch sugar
salt
freshly ground black pepper

Method

  1. Heat the olive oil in a large saucepan and cook the onions and carrot over a moderate heat for 5 minutes. Add the potatoes, tomatoes, parsley and stock and bring to the boil. Add the sugar and season with salt and pepper. Cover and simmer for 30 minutes, then force the soup through a sieve or puree in a blender.
  2. Return the soup to the pan and heat thoroughly, adding a dash of hot water if it seems too thick. Serve hot, sprinkled with a little more parsley.
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