There are just a few quick notes for this recipe:
I recommend deciding before chopping whether the soup will be fully blended to a cream, partially blended with a bit of bite, or kept chunky, as this will determine how much time you really want to spend chopping. Should you know that you want your soup fully blended, then the vegetables can be chopped a bit rougher and in bigger pieces, although not too big as the cooking time may increase. I like mine partially blended, with just a bit of bite, therefore my vegetables are normally 5mm in size.
Parsley is not necessary for this recipe and nor is the black pepper, but I like them to add that little depth. Should you like the warmth black pepper brings, you can focus on that without adding the freshness of parsley, and you can even add a few chili flakes to the mixture when sauteing the vegetables.
If you do not have chopped tomatoes, these can be exchanged for passata or fresh tomatoes (if you have them too soft to use in a salad even better).
Should you find the soup is too acidic, it may be because of the tomatoes; this can be fixed by adding a bit of caster sugar (half a teaspoon) to the soup and bringing it back to the boil.
You may need more than 500ml of water, so keep an eye on it while it cooks; 500ml works for me and the consistency I like, but as it has zero calories, should you wish to make your soup go further, or should you like it thinner, then add some more. If you add more water at later stages, always allow it to boil before eating – this concedes all the flavors to blend well together.
As I like my soup partially chunky, I use a hand-held blender, but if you prefer it completely smooth, then a jug blender may be easier to use in this instance. In any case, please allow the soup to cool down before blending so as not to burn yourself (tomatoes burn like very few other foods – I have found the hard way!).