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23 May - 11:03 am NZ
Chef: Unknown as heard on Afternoons Thursday 8 February 2007
Quarter tomatoes in food processor bowl. Add onion, garlic, salt sugar, herbs, and celery salt. Process until everything is well processed.
Into a large pot melt butter, then add above puree. - should be about 3 cups, if not just add ½ to 1 cup water. Bring slowly to the boil. Will look a bit pale at first because there are a number of tiny air bubbles in mixture, but after boiling the soup will darken.
Simmer for about 5 minutes then serve topped with whole wheat bread croutons.
For a cream of tomato soup add ¼ to ½ cup cream just before serving, but if you are watching your ballerina hips - skip with the cream.
Topped with crispy bacon or thick hunks of smoked ham is also great along with steamed green beans.
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