Soup Recipes > Cream of Tomato Soup

This recipe is part of the September 2008 Recipes Menu


Starter - Cream of Tomato Soup
Main Course - Harvest Beef
Dessert - Plum and Apple Tansy

How to make cream of tomato soup:
A great way of using up your surplus home grown tomatoes.





Ingredients

Cream of Tomato Soup
2lbs firm, ripe tomatoes, skinned and chopped
1 onion, peeled and chopped
1 clove garlic, peeled and chopped
1 pint beef stock
2oz butter
pinch bicarbonate of soda
salt and black pepper
caster/superfine sugar
1/4 pint double cream
(see measure conversions for more information)

Method

- Fry the onion and garlic in the butter until soft in a heavy bottomed saucepan.
- Add half pint of the stock.
- Add the tomatoes and bicarbonate of soda.
- Bring to the boil.
- Turn down the heat.
- Put on lid and simmer for 15 minutes.
- Remove from heat.
- Allow to cool a little.
- Liquidise the soup.
- Rinse pan and sieve soup back into pan.
- Heat the soup again.
- Add more stock until you get the consistency you require.
- Heat up cream in separate saucepan to near boiling point.
- Add cream to soup.
- Season to taste, add sugar if required.