Soupby Robin
Classic Tomato Soup
A velvety, vibrant red tomato soup with deep savoury undertones, finished smooth with a rich, glossy sheen and balanced acidity.
Soupby Robin
A velvety, vibrant red tomato soup with deep savoury undertones, finished smooth with a rich, glossy sheen and balanced acidity.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
200gOnion
120gCelery
4 cloveGarlicDice 200g onion, finely chop 120g celery, and mince 4 clove garlic.
OnionCelery
15mlOlive oil
30gButterMelt 30g butter with 15ml olive oil in a heavy Dutch oven or large saucepan over medium-low heat, then add Onion and Celery, cooking for 8–10 minutes until completely soft and translucent without taking on colour.
Garlic
70gTomato pasteStir Garlic and 70g tomato paste into the softened vegetables, cooking for 2–3 minutes while stirring constantly until the paste darkens to a deep brick-red colour and smells fragrant.
800gTomatoes
600mlChicken broth
1Chicken bouillon cubePour in 800g tomatoes and 600ml chicken broth, then crumble in 1 chicken bouillon cube and stir well to dissolve the fond from the bottom of the pot.
Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover partially with a lid, and simmer gently for 25–30 minutes until the tomatoes have completely broken down and the broth has reduced slightly.
Puree the soup with an immersion blender on high speed for 2–3 minutes until completely velvety and emulsified with no visible vegetable chunks remaining.
1 tspSalt
½ tspBlack pepperSeason the pureed soup with 1 tsp salt and ½ tsp black pepper, taste, and adjust seasoning as desired before ladling into warm bowls.