Tomato Soup

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Difficulty: Easy - for beginners
Serves: 2 - 4

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: soup · tomato ·

Ingredients

Cooking oil
A 400g can of peeled plum tomatoes (not chopped tomatoes)
1 dessert spoon of margarine or butter
2 dessert spoons of tomato purée
1 onion
1 red pepper
1 potato
(optional for the Vegetarians among us) 3 rashers of smoky bacon, chopped
Salt
2 tsp basil

Method

Dice onion, red pepper and potato.

Gently sweat the diced onion and red pepper in a little oil and a small amount (dessert spoon) of butter or margarine.

After a couple of minutes, add the diced potato and bacon (if used) and allow to cook slowly for 10 minutes.

After the 10 minutes, take just the juice from the can of tomatoes and add water to make the juice up to 500ml.

Then add to the onion and potato in the pan.

Add tomatoes from the can.

Stir in 2 dessert spoons of tomato puree.

Add a pinch of salt and 2 tsp basil.

Allow to simmer uncovered until potato is soft.

Blend until smooth and if you fancy a little decadence, add a swirl of cream!


Instead of the cream (yuk) I cut some ¾inch slices of French Bread, toasted them on one side, flipped them over, grated a pile of Cheddar on top and grilled them until the cheese was melted and beginning to brown slightly ... A couple of these cheese-toasty 'croutons' were floated on the top of each bowl of soup

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