Tomato Soup
(1)
1 hour 30 minutes
Both fresh and tinned tomatoes are used in this soup, the fresh ones for their sunny flavour, the tinned ones for depth.
Lynn Cole
9 people made this
Ingredients
Serves: 4
- 30g butter
- 2 rashers bacon, rind removed, chopped
- 1 large onion, peeled and chopped
- 1 large carrot, scrubbed and chopped
- 1 medium celery stick, trimmed and chopped
- 2 large tomatoes, chopped
- 1 (400g) tin whole tomatoes
- 4 cups chicken stock or vegetable stock
- 1 blade mace or whole nutmeg
- 1 sprig each fresh thyme, parsley and rosemary
- 1/2 teaspoon celery seeds
- 10 black peppercorns
- 1/2 cup pouring cream
- small fresh rosemary sprigs, to garnish
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Melt the butter in a large saucepan, add the bacon, onion, carrot and celery and cook, without browning, over low heat for about 5 minutes. Add the fresh tomatoes, the tinned tomatoes with their juice and the stock. Bring to the boil, stirring occasionally.
- Put the mace, herbs, celery seeds and peppercorns in the centre of a square of muslin. Tie each pair of opposite corners together to form a bag, then add to the soup. Reduce the heat, cover and simmer for about an hour, or until the vegetables are soft.
- Remove the spice bag and pass the soup through a nylon sieve into a bowl. Alternatively, first cool the soup, then purée it in a food processor or blender before passing it through a sieve into a clean saucepan.
- To serve, reheat the soup and pour it into a warmed tureen or bowls. Pour a little cream on top and garnish with fresh rosemary sprigs.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Delicious..I strained the soup per the instructions, but I liked it better with the little bits in it. I did de-seed the tomatoes before I cooked the soup. I didn't have any cream so I topped the soup with bacon and fresh basil - 25 Aug 2013
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