13/10/2025
Bapu loves Soup. He could conjure up a new recipe everyday, if asked!
Here’s the first in our Soup series, a Tomato, Thyme and Spring Onion soup inspired by Bapu’s trips to Italy. A fresher, more vibrant take on a classic Tomato Soup.
We’d be delighted to hear your soup secrets too!
Ingredients:
2 Spring Onions (chopped)
4 Tomatoes (de-skinned, de-seeded and chopped roughly)
1 100 gm Carrot (de-cored and finely chopped)
3 tbsp. Olive Oil
1 tbsp. Butter
1/2 tsp. Oregano
½ tsp. Thyme
Salt and Pepper to taste
1/4 Carrot (julienned) for the garnish
Method:
In a cooking pot, heat Olive Oil and Butter, once hot, tip in the chopped Carrots and cook for a few minutes.
Now add the Tomatoes, Oregano, Thyme and ½ a cup of water. Cook for 2 to 3 minutes.
Blend the mixture with a hand blender. Keep adding water to achieve your desired consistency.
In a separate pan heat 1 tbsp. Olive Oil and sauté the Spring Onion until soft.
Transfer this to the blended Soup along with Salt and Black Pepper to taste. Mix well.
Garnish with julienned Carrots and serve hot with Garlic Bread.
