Tomato Soup

In: Starters

Submitted by Karen




  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Onion
  • 1 Red Pepper
  • 750 g Tomatoes
  • 1 clove Garlic
  • 600 ml Vegetable Stock
  • 1 tablespoon Tomato Puree
  • 2 teaspoons Caster Sugar
  • 1 tablespoon Balsamic Vinegar


  1. Chop the onion.
  2. Using a large shallow pan, fry the onion in the olive oil until soft.
  3. Roughly chop the red pepper, tomatoes and peeled garlic. Add to the pan and fry for a couple of minutes.
  4. Add the stock, tomato puree, sugar and vinegar, plus some salt and pepper.
  5. Bring to the boil.
  6. Pour into the slow cooker pot and cook on low for 3 hours.
  7. Puree the soup with a hand blender and then cook on high for a further 10 mins.
  8. Taste to check the seasoning and adjust if necessary.


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