Tomato Soup - free vegetable


20 ml olive oil

1 onion, chopped

2 sticks celery with leaves, chopped

6 tomatoes, peeled and cubed

2 ml dried origanum

3 ml dried basil

1 bay leaf

30 ml tomato paste

15ml olive oil

30 ml cake flour

800 ml chicken or vegetable stock (approximately)

seasoning to taste


1. Heat the oil in a saucepan. Add onion and celery. Sauté for two minutes.

2. Add tomatoes, origanum, basil bay leaf and tomato paste. Simmer for 15 minutes then liquidise until smooth. Set aside.

3. In another saucepan heat oil, add cake flour and stir over the heat for one minute.

4. Gradually add chicken or vegetable stock and stir until the mixture is slightly thickened and smooth.

6. Stir in the tomato paste mixture and season to taste.

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