Soup Recipes > Tomato Soup
1 pint vegetable stock
1 Spanish onion, very finely chopped
knob of butter
salt
black pepper
finely chopped chervil
a little single cream or crème frâiche
(see measure conversions for more information)
- Cook very gently until the onion is transparent.
- Add the tomatoes and continue cooking for a few minutes.
- Pour in the stock and allow to simmer for about 20 minutes.
- Remove from the heat, season and taste.
- Pass through a sieve or blend.
- Return to the heat, add chervil and serve with a swirl of cream in each bowl.
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Comment Script
How to make tomato soup:
Tomato soup is one of the most well-known soup recipes. As with all recipes, the use of fresh ingredients makes a big difference to the flavor, so try and use fresh tomatoes (rather than tinned) when preparing this soup.
Ingredients
8 ripe tomatoes, skins removed1 pint vegetable stock
1 Spanish onion, very finely chopped
knob of butter
salt
black pepper
finely chopped chervil
a little single cream or crème frâiche
(see measure conversions for more information)
Method
- Melt the butter in a large pan and add the onion.- Cook very gently until the onion is transparent.
- Add the tomatoes and continue cooking for a few minutes.
- Pour in the stock and allow to simmer for about 20 minutes.
- Remove from the heat, season and taste.
- Pass through a sieve or blend.
- Return to the heat, add chervil and serve with a swirl of cream in each bowl.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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