I found Jamie Oliver’s Tomato Soup recipe absolutely delicious and sometimes I use his original one or sometimes keep it a bit simpler as below:
2-3 table spoon of olive oil
2 carrots, grated
1 celery stick, chopped (optional)
1 onion, grated or finely chopped
2 cloves of garlic
Small piece of fresh ginger (as big as 2 cloves of garlic)
1lt Jar of organic tomato puree with basil or if you find only tomato one, add half a bunch of fresh basil or 1 tablespoon of dried ones.
3-4 sun dried tomatoes (optional) softened in warm water or already soft in olive oiled sauce
1-2 cups of vegetable or chicken stock or 2 organic stock cubes plus 1 cup of water
2-3 spoons of pumpkin seeds, toasted before the serving
Put the olive oil into your pot and stir onion and sauté a few minutes
Then add garlic, ginger, carrots and celery, keep stirring a few more minutes. Then let them cook about 10 minutes until carrot and celery is soft but not totally smushed.
Add your tomato puree and dried tomatoes stir and then add the stock or your cubes+hot water slowly giving it the density you like. I like it quiet quiet dense as it fills more fulfilling that way!
Bring to boil and then simmer for 10 minutes on reduced heat. Taste and add salt & freshly ground pepper
Add your finely chopped basils if you did not use a tomato puree with basil and using a blender bring the soup to a smooth consistency.
Toast your pumpkin seeds in a small pan without any oil and make them crunchy.
Garnish your soup with basil or parsley-mint leaves and pumpkin seeds
You can also add pepper paste during the first phase or red pepper flakes at the end!
One of my dear friend garnished with chia seeds as well to add more crunchiness and nutrients!
I also tried it with boiled and then oven baked or toasted chickpeas, it is again so delicious and this time with the addition of protein, it is complete meal!