Wonderful Summer Tomato Soup

2:35 am on 8 February 2007

Ingredients

  • 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

Method

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.

From Jesse Mulligan, 1–4pm

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