The nations favourite soup. Easy to make and deliciously warming. More servings of tomato soup are sold in UK supermarkets than any other variety.
- 25 grams (1 oz) butter
- 1 small carrot
- 2 celery stalks (optional)
- 1 onion
- 450g (1 lb) ripe tomatoes
- 1 sachet of bouquet garni
- salt and pepper
- 1 teaspoon sugar
- 2 cloves garlic (or equivalent in paste)
- 575 ml (1 pint) water
- 25 grams (1 oz) plain flower
- 2 teaspoons fresh milk
- Sprig of parsley for garnish
How to Make Tomato Soup
- Peel and dice the carrots. Peel and chop the onion. Dice celery (if used).
- Melt butter in a pan and fry carrots, onions and celery until softened.
- Quarter the tomatoes and add to the pan with the bouquet garni, sugar and garlic. Add salt and pepper to taste.
- Add water, bring to the boil, then cover the pan and simmer for 20 minutes, until all the vegetables are tender.
- Sieve the soup and return to a clean pan.
- Blend the flour and milk and add to the pan.
- Return to the boil and simmer for a further five minutes, stirring frequently.
- Taste and add more seasoning if required.
Serve hot in a mug or a bowl, with a sprig of parsley on top. Traditionally served as a starter with a main meal in restaurants. For a more complete meal in itself, add a few slices of fresh bread (great for dipping). Alternatively, you could add a dollop of cream cheese, for a rich taste combination.
Other recipes to try: Leek and Potato Soup | Lent Pie | Recipe Index