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Tomato And Carrot Soup

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25 g (1 oz) butter
1 onion, chopped
250 g (8 oz) carrots, sliced thinly
500 g (1 lb) ripe tomatoes, skinned and chopped
1 teaspoon sugar
600 ml (1 pint) hot vegetable stock
Rosemary sprig
Salt and pepper to taste
Flat leaf parsley to garnish


Serves: 4


Place the butter in a large howl and microwave on HIGH for 1 minute. Add the onion and carrots and cook for 5 minutes.

Add the tomatoes, sugar, stock and rosemary to the bowl, cover and cook on HIGH for 18 minutes.

Remove the rosemary, then pour the soup into a blen­der or food processor and work until smooth. Season with salt and pepper, then return to the howl and cook on HIGH for 2 minutes.

Garnish with parsley to serve.

Preparation time: 15 minutes
Power setting: HIGH
Cooking time: 26 minutes

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