All Simple Vegetable Recipes

Fruity Tomato Soup

Fruity Tomato Soup


Serves 6
Preparation time: 20 minutes

Cooking time: 20 minutes


  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 2 celery sticks, chopped

  • 2 small carrots, chopped

  • 2 x 425 g (14 oz) cans chopped tomatoes

  • 300 ml (1/2 pint) vegetable stock or water

  • 500 g (1 lb) frozen raspberries, thawed and sieved

  • 2 tablespoons lemon juice

  • 2 tablespoons caster sugar (optional)

  • salt and pepper

To Garnish:

  • handful of raspberries

  • 150 ml (1/4 pint) natural yogurt

  1. Heat the oil in a large saucepan. Fry the onion, celery and carrots for 5 minutes until softened. Add the tomatoes and vegetable stock or water and season with pepper. Bring to the boil, then simmer for 15 minutes.

  2. Add the raspberry puree, lemon juice and sugar, if using. Taste and adjust the seasoning if necessary. Turn the mixture into a blender or food processor and process until smooth.

  3. To serve, heat the soup through, then pour into warmed bowls and garnish each one with raspberries and a spoonful of yogurt.

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