Cream of tomato soupby Steve Edwards |
| Preperation time: 10 mins Cooking time: 40 mins Serves: 6 |
| Recipe Ingredients |
| 1 onion, chopped; 25g butter; 1 clove garlic, crushed; 1 tsp paprika; 1 tbsp tomato puree; 1 kg tomatoes, chopped; 2 tsp sugar; 1 bay leaf; 600ml chicken or vegetable stock; 142ml double cream. |
| Recipe Method |
| Melt the butter in a pan and fry the onion for
10 minutes. Add the garlic and paprika and cook for 1 minute. Add
the tomato puree and continue to cook for 2 minutes. Add the tomatoes, sugar, bay leaf and stock. Bring to a boil then simmer for 20 minutes. Remove the bay leaf, then transfer to a blender and blend until smooth. Push though a sieve to remove any skin or seeds and return to the pan. Add two-thirds of the cream and reheat. Serve with the remaining cream swirled on top. |
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