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Tomato & Parmesan Soup

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • 1 tbsp olive oil
  • 2 small onion
  • 2 sticks celery
  • 3 cloves garlic
  • 3 tins plummed tomatoes
  • 500 ml vegetable stock
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 bay leaves
  • 4 parmesan heels
  • 1 bunch basil leaves
  • 1/2 lemon (juice)
  • Salt
  • Pepper

Instructions

  • Roughly chop the onion and celery
  • Heat the olive oil in a saucepan and gently saute the onion and celery for 5 minutes being careful not to get any colour on it
  • Add the garlic and saute for another minute, again being careful not to burn the garlic
  • Add the tins of tomatoes and the stock and bring to the boil
  • Add the herbs and parmesan heels and simmer for 45 minutes
  • Remove the fresh herbs and parmesan heels and blitz the soup
  • Add the basil leaves and lemon juice and blitz further
  • Season with salt and crushed black pepper
  • Serve with crusty bread and butter