Winter Tomato Soup

My mum would make us tomato soup weekly, with a twist of a pie in the middle… oh a Aussie classic! I must admit I didn’t want to eat any tomato soup for many years after over dosing on it, but my daughter has reignited the love for it. We made it super easy because its a great option when you don’t have much time at the end of the day, and my daughter loves it even for her lunch boxes.


2 tablespoons olive oil

1 brown onion, chopped

1 carrot chopped

2 garlic cloves

750 grams fresh ripe tomatoes

400 canned tomatoes

1 litre vegetable stock

1 cup water

1 teaspoon salt

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Heat the olive oil in a large saucepan and then sauté the onion, carrot and garlic for 5 minutes.

Add the fresh tomatoes and cook for 5 minutes. Add the canned tomatoes, stock, salt and water.

Bring it to the boil and then let it simmer for 20 minutes.

Puree and season to taste.

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