Tuesday 23 May 2017

Madhouse recipe : Cream of tomato soup

This is so quick and simple to make and tastes just like the tinned version - same flavour, same texture - but you have the added feel-good factor of knowing there's nothing artificial lurking in it.

Cream of tomato soup

ingredients :

drizzle of olive oil
1 onion
3 tomatoes
salt, pepper, garlic salt, smoked paprika
1 tin chopped tomatoes
2 tins water
15cl crème fraîche
fresh basil leaves, chopped and a couple whole to serve
parmesan shavings, to serve

Heat the oil in a large pan and gently fry the onion until it softens and starts to go transparent.

Add the fresh tomatoes and the seasonings and continue to fry.

Keep cooking until the tomatoes go soft and mushy - about 5 minutes. Stir frequently so it doesn't stick or burn.

Add the tinned tomatoes and the water and simmer for 10 minutes until most of the water has evaporated.

The liquid should be just above the level of the tomatoes and onions.

Turn off the heat and blitz with a stick blender.

Drizzle over the crème fraîche and stir through.

Stir through some chopped fresh basil - I added 1tbsp dried basil too for extra oomph.

Scatter over some shavings of parmesan and a couple of whole basil leaves and serve.

Don't forget a chunk of crusty bread to mop up the last bits, or if you prefer, a cheese toastie to dip in it !

1 comment:

  1. Tomato is my favourite soup ever. Love this recipe


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