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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 Techniques To Live Green And Save Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some adjustments. These modifications need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, largely in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is definitely something we can all accomplish, without difficulty. Typically, all it requires is a little common sense.

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

The ingredients needed to prepare Use-up Tomato Soup:
  1. You need 2 tbsp vegetable oil, preferably cold-pressed
  2. Take 1 onion, chopped
  3. Get 1 stick celery, chopped
  4. You need 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
  5. Prepare 1 carrot, diced
  6. Use 3 small new potatoes, washed but skins on and diced
  7. You need 1.25 kg ripe tomatoes, quartered and cores removed
  8. Get 1 tsp sugar
  9. Provide 1 tbsp tomato purée
  10. You need 1 tsp dried oregano
  11. Get 1 tsp dried thyme
  12. Get 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
  13. Prepare Salt
  14. Prepare Ground black pepper
  15. You need Crème fraîche (optional)
Steps 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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