- 2 tablespoons extra virgin olive oil
- 2 medium white onions
- 3–4 cloves of garlic
- 1 carrot
- 1 28-ounce can of tomatoes (San Marzano is recommended)
- 3 cups vegetable or poultry stock
- 4 tablespoons tomato paste
- Sea salt (to taste)
- Fresh ground black pepper (to taste)
- Fresh basil leaves for garnish optional
Procedures:Everybody loves tomato soup and guess what? It’s easier to make than you might think. Try this simple version for yourself! For use with the Kenwood Cooking Chef Induction Kitchen Machine.
Peel the carrot, garlic and onions and run the carrot and onion through the food processor using the thin slicing disk. Use the chopping blade to mince the garlic.
Season the bowl with one tablespoon of olive oil. Warm up the bowl for 2–3 minutes on medium heat then add the garlic, onions and carrots and cook for 4–5 minutes, until the onions are clear and the carrots are soft.
Add tomatoes, stock and tomato paste and bring to a boil for 20 minutes, reduce heat and then simmer for 10 minutes adding in the sea salt, pepper and 1 tablespoon of olive oil.
Use the blender to blend, pulse for 2 minutes until smooth.
Serve into soup bowls, garnish with fresh basil and slices of French bread.