How to Make Super Quick Homemade Use-up Celery & Tomato Soup

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, use-up celery & tomato soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Use-up Celery & Tomato Soup is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Use-up Celery & Tomato Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

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To begin with this recipe, we must prepare a few components. You can have use-up celery & tomato soup using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Use-up Celery & Tomato Soup:

1. Prepare 1 tbsp vegetable oil
2. Prepare 2 onions, chopped
3. Get 3 cloves garlic, chopped
4. Take 8 sticks celery, chopped
5. Take 350 g tomatoes, chopped
6. Get 1 x 400 g tin chopped tomatoes
7. Prepare 250 g new potatoes, diced
8. Make ready 1 litre vegetable stock (I used Marigold powder)
9. Get 1 tsp smoked paprika
10. Take 1 tsp dried thyme
11. Make ready 1 tbsp dried oregano
12. Take 1/2 tsp hot chili flakes
13. Take 2 bay leaves
14. Get Salt
15. Get Ground black pepper
16. Take 1/2 tsp brown sugar
17. Make ready Crème fraîche (optional)
18. Make ready Chopped parsley (optional)

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Instructions to make Use-up Celery & Tomato Soup:

1. Bring the oil to a medium-hot heat in a stock pot or large saucepan. Fry the onions for 5 minutes, only stirring to avoid sticking.
2. Add the garlic, stir and fry for a further 2 minutes, or until the onions have softened.
3. Stir in the celery and fry for a further 3 minutes, stirring occasionally. Stir in the tomatoes and potatoes. Add the stock, then herbs, spices and bay leaves and stir gently but thoroughly.
4. Bring to the boil, stirring occasionally. Reduce to a rolling simmer, cover and cook for 20-25 minutes, until all the vegetables are softened. Remove and discard the bay leaves. Season and add or omit the sugar to taste.
5. Whizz to your preferred consistency (or leave as is - I did). Serve piping hot with granary bread or crusty roll. Add a swirl of crème fraîche or garnish with parsley if wished.

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