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Autumn Tomato Soup

April 29, 2017


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


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)


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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