Italian Tomato Soup

Written by Kajsa IngelssonOctober 10, 2017

Here’s your recipe dose from moma bear:

“The autumn = soup time for me. I love soups. They are easy to make and feels and taste so good to eat. But the best part? You can use almost anything and it will make a great soup. Can it be any easier?”

Italian Tomato Soup

Makes 2-4 servings, about 25 min

  • 10 cm leek, washed and cut into slices
  • 2 tomatoes, chopped
  • 1 can crushed tomatoes
  • 2 handfuls of spinach
  • 1/2 red bellpepper, cut into bite sized pieces
  • 2 cloves of garlic, minced
  • 4 dl (1,5 cup) broth, I used a powder mushroom broth without palm oil (of course)
  • Italian spices, to taste
  • 1/2 chili pepper, seedless and chopped (can substitue with other type of spice)
  • Olivolja
  • Optional: extra oregano

How to cook it:

  • Heat up 2 teaspoons of oil in a big pot.
  • Add the leek, the chili and the italian spices and let it fry for 2-3 min.
  • Add in the rest of the ingredients, cover the pot and bring it to a gentle boil.
  • Let it cook for about 20 min.
  • Voila! Ready to serve with your favorite kind of bread or a side salad.