YourKitchen with Trudi: Tomato Soup | YourPlace Housing Ltd

Welcome once again to What’s Happening at YourPlace!

Ingredients

2 x Carrots
2 x Sticks of Celery
2 x Medium Onions
2 x Cloves of Garlic
2.5ml Olive Oil (½tsp)
2 x Reduced Salt Chicken
or Vegetable Stock Cubes
2 x 400g Tins of Tomatoes
6 x Ripe Tomatoes
7.5g Fresh Basil

Grocery List Cost: $17.72 (Per Unit)

Per Unit

$0.70 – 2 x Carrots
$4.50 – 2 x Celery Sticks (300g packet)
$2.00 – 2 x Onions
$0.33 – 2 x Garlic Cloves
$0.38 – Olive Oil
$0.80 – 2 x Stock Cubes (105g packet )
$2.20 – 2 x Tinned Tomatoes
$5.21 – 6 x Tomatoes
$1.60 – Bunch of Fresh Basil (15g)

Per Unit Total = $17.72

Per Item

$0.70 – 2 x Carrots
$4.50 – 2 x Celery Sticks (300g packet)
$2.00 – 2 x Onions
$2.50 – 2 x Garlic Cloves
$10.00 – Olive Oil
$2.00 – 2 x Stock Cubes (105g packet )
$2.20 – 2 x Tinned Tomatoes
$5.21 – 6 x Tomatoes
$3.20 – Bunch of Fresh Basil (15g)

Per Item Total = $32.31

Directions

Peel and roughly slice carrots, slice celery and peel and chop onions, slice garlic.

Heat 2 tablespoons of oil in a large pan over medium heat. Add the carrots, celery, onions and garlic. Cook with lid ajar for 10–15 minutes, until softened.

Crumble stock cubes into a jug and add 1.5 litres of boiling water. Stir until dissolved.

Add stock to pan with tin tomatoes and fresh whole tomatoes. Bring to the boil and reduce to a simmer for 10 minutes with the lid on.

Remove pan from heat and season with salt and pepper.

Stir through basil leaves.

Blend with stick blender until smooth.