Tomato Soup And Broghie
A full recipe for the soup and Broghie
Share The Yumminess
Remember, if you are on a weight loss plan you can omit or replace calorie-heavy ingredients.
1 Large Broghie wheat or corn
1 large onion, chopped
2 carrots, peeled and chopped
3 celery sticks, chopped
2 garlic cloves, crushed
1.2 litres boiling vegetable stock
900g ripe tomatoes, chopped
400g can chopped tomatoes
500g passata
1 red pepper, deseeded and chopped
1 tbsp tomato purée
1 fresh basil leaf
1. Put the onion, carrots, celery and garlic in a
large saucepan. Pour in the stock and bring
to the boil over high heat. Reduce the heat
to low and simmer for 20 minutes or until
the vegetables are soft.
2. Add the fresh tomatoes, canned tomatoes,
passata, red pepper and tomato purée and
simmer for 10 minutes.
3. Remove from the heat and add the
basil, reserving a few leaves. Blitz until
smooth with a stick blender (or use a food
processor and return to the pan).
4. Season to taste and divide between bowls.
Chop the remaining basil and scatter over
the bowls to serve.
Have You Tried This recipe?
Let us know if you tried this recipe and how it was by leaving a comment below. You will need to be logged in to comment.