Home

Cream of Tomato Soup

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

serves 4
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

4 tbsp fresh single cream
Chopped fresh basil or snipped chives

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.

What did you think?

29 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved