Cream of Tomato Soup recipe
information
Summer tomatoes are best for this soup as they will give it most flavour. If the fat, juicy continental variety are available, then so much the better. When neither is available, use a 396 g (14 oz). can of tomatoes.
ingredients
Butter for frying
1 medium-sized onion, peeled and finely chopped
2 streaky bacon rashers, rinds removed and diced
1 tbsp flour
1/2 kg (1 lb) fresh tomatoes, halved and seeded
600 ml (1 pint) chicken stock
Salt and freshly ground black pepper
1 tsp spoon chopped fresh basil or 1/2 tsp spoon dried basil
Pinch of sugar
Lemon juice to taste
To finish:
4 tbsp fresh single cream
Chopped fresh basil or snipped chives
1 medium-sized onion, peeled and finely chopped
2 streaky bacon rashers, rinds removed and diced
1 tbsp flour
1/2 kg (1 lb) fresh tomatoes, halved and seeded
600 ml (1 pint) chicken stock
Salt and freshly ground black pepper
1 tsp spoon chopped fresh basil or 1/2 tsp spoon dried basil
Pinch of sugar
Lemon juice to taste
To finish:
4 tbsp fresh single cream
Chopped fresh basil or snipped chives
accompaniments
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method
1. Melt a knob of butter in a saucepan. Add the onion and bacon, cover and cook gently for 5 minutes.
2. Stir in the flour and cook for 1 minute, stirring constantly.
3. Add the tomatoes and gradually stir in the stock. Bring to the boil. Lower the heat, season to taste and add the basil and sugar. Half cover and simmer gently for 20 minutes.
4. Remove the pan from the heat and rub the soup through a sieve or Mouli-legumes. Return the soup to the rinsed-out pan and reheat. Adjust seasoning and add lemon juice.
5. Pour the soup into bowls, swirl a spoon of cream on top of each and sprinkle with basil or chives.
2. Stir in the flour and cook for 1 minute, stirring constantly.
3. Add the tomatoes and gradually stir in the stock. Bring to the boil. Lower the heat, season to taste and add the basil and sugar. Half cover and simmer gently for 20 minutes.
4. Remove the pan from the heat and rub the soup through a sieve or Mouli-legumes. Return the soup to the rinsed-out pan and reheat. Adjust seasoning and add lemon juice.
5. Pour the soup into bowls, swirl a spoon of cream on top of each and sprinkle with basil or chives.
serving amount
serves 4
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