Wonderful Summer Tomato Soup
- 500 grams fresh ripe tomatoes
- 21 clove garlic,
- 2 tsp sugar
- freshly chopped basil, thyme and celery salt
- 2 tsp cornflour about a cup of water
- 1 med. red onion sliced
- tsp salt
- ¼ tsp paprika
- tbsp butter
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.