TOMATO SOUP

YIELD: Yield: ± 1.9 kg (Makes half insert)

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INGREDIENTS

  • 90 g (6 Tbsp) Butter/Margarine
  • 200 g (2 small) Onions, chopped
  • 100 g (2 stalks) Celery, sliced
  • 200 g (1 large) Carrot, diced
  • 100 g (1 small) Potato, cubed
  • 2.5 kg (13 large) Tomatoes, chopped
  • 225 g (1 cup) Tomato paste
  • 2 ℓ (8 cups) Water
  • 140 g (1 sachet) Chunky Vegetable Soup R/P (08442021)
  • 500 mℓ (2 cups) Milk
  • 50 g (¼ cup) Sugar

METHOD

1 Heat the butter/margarine in a large pot (10 litre). 2 Add the onions and celery and fry until soft and transparent. 3 Add the carrot, potato,T tomatoes and tomato paste. 4 Gradually add the water. 5 Cover the pot and cook for ± 30 minutes or until the vegetables are soft. 6 Add the Chunky Vegetable Soup R/P. 7 Use a hand blender to blend the soup until smooth. 8 Add the milk and sugar and simmer uncovered until thickened.