• Nikki Wagner

Autumn Tomato Soup


Bottling Autumn Tomato Soup for the cold days of Winter ahead (actually, it feels like Winter here today!).

INGREDIENTS: olive oil 1 x brown onion, chopped 2 x garlic cloves 1 kg(-ish) fresh tomatoes, chopped (or 2 x 400g tinned tomatoes) 1-2 tablespoons tomato paste 3 cups stock (chicken, beef or veg) Pinch sugar or cinnamon Salt and pepper to taste

Handful of fresh herbs (basil, thyme, oregano, parsley, rosemary....whatever you have on hand)

METHOD: Heat olive oil in heavy bottom pan, saute onions for a few minutes, add garlic and cook a few more minutes being careful not to burn the garlic.

Add tomatoes and cook 5-10 minutes or until soft. Add tomato paste, stock, herbs and sugar or cinnamon. Take off heat and puree with a stick blender.

Return to heat and cook until soup comes to a boil. Add salt and pepper to taste (and lemon juice if desired). Adjust consistency by adding more stock if too thick or cream to create a cream of tomato soup.

To preserve soup, bring to a boil, turn off heat, pour soup into hot sterilized jars and place lids on. Or use a water bath. Or freeze in containers.

Enjoy - N x


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