Easy Tomato Soup

The other day was cold and I just fancied some tomato soup. I didn't have any tinned tomato soup but I did have a couple of tins of plum tomatoes in the cupboard and some cherry tomatoes in the fridge.

This recipe is so easy and deliciously tangy, I spiced it up a bit with some diced pickled jalapenos but if you are not keen on spice, omit these.

I used my multi cooker (which I love) on the soup setting but it is just as easy to cook on the stove.

Ingredients

2 tsp olive oil

1/2 onion, chopped

2 spring onions, chopped

100g cherry tomatoes

2 cloves garlic, chopped

2 tbsp diced pickled Jalapenos (optional)

1/2 cup frozen carrots

2 x 400g tin plum tomatoes

3 cups veg or chicken stock

1 bay leaf

1 sprig fresh rosemary

1/2 tsp dried basil

1/2 tsp garlic salt

splash Worcestershire sauce

Method

1.  Heat oil in a soup pot over a medium heat or turn multi cooker on to cook. Once oil is heated, add onion, spring onion, cherry tomatoes, garlic and Jalapenos (if using) stirring occasionally until onions are tender and fragrant.

2.  Add chicken or vegetable stock, tin tomatoes, bay leaf, rosemary, basil, garlic salt and Worcestershire sauce. Stir to combine.

3.  Set multi cooker to soup and cook for 25-30 minutes. If using the stove, bring to a simmer over a medium-high heat, then reduce heat to maintain a gentle simmer. Cook for 30 minutes.

4.  Once cool, blitz in a blender until smooth. Season according to taste.

Serve with a chunk of crusty bread.