Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: January 2015

Friday, 30 January 2015

Tomato Basil Soup Recipes Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Basil Soup Recipes Biography

Source:- Google.com.pk

Abundance' tomato soup with basil oil:
Ingredients

    For the basil oil

    large bunch fresh basil, leaves picked, stalks finely chopped

    sea salt

    200 ml extra virgin olive oil
    For the soup

    olive oil

    2 cloves garlic, peeled and sliced

    2 kg mixed tomatoes, very ripe

    good-quality red wine vinegar
Method

If your tomato plants are groaning under the weight of all their ripe fruit, or even if you've just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you'll end up with a wonderfully sweet soup no matter what type of tomatoes you've used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.

To make the basil oil, put a few of the basil leaves in a bowl of cold water for later, then place the rest in a mortar. Add a pinch of salt and use a pestle to bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.

To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Add the basil stalks to the pan with the sliced garlic. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they'll be naturally sweet and soft, which means you won't need to cook the soup for too long.

Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that's to your liking.

Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

Six-ingredient Basil Tomato Soup Recipe:
Ingredients

    2 cans (28 ounces each) crushed tomatoes
    1 can (14-1/2 ounces) chicken broth
    18 to 20 fresh basil leaves, minced
    1 teaspoon sugar
    1 cup heavy whipping cream
    1/2 cup butter
Directions

    In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Yield: 9 servings.

Roasted Tomato Basil Soup:

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Tomato Basil Soup Recipes Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Soup From Scratch Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Soup From Scratch Biography

Source:- Google.com.pk

Simple 6 Ingredient 6 Minute Creamy Tomato Soup from Scratch
With the possible exception of a peanut butter and jelly sandwich, can you think of a more classic American kid meal than grilled cheese and tomato soup? Everyone knows the manoeuver; you pick up a wedge of your sandwich and dunk it into the soup then get it to your mouth quickly so it doesn’t drip down your hands. And the key is to dip just enough of your sandwich in for one bite, so the rest stays crispy crusted until you’re ready. The tomato soup is the supporting player in this duo. Until now.

The problem with many “real” tomato soups -defined as a soup that starts with recognizable tomatoes rather than a paste or puree- is that they take for.ev.er to cook down. This ‘forever’ is in the kid sense. As in, “MOOOOOOOOOOOOOOOOOOOOOOOOM! This soup is taking FOREVER. I’m STARVING.” What my kids want (and what I want) is a soup that is silky smooth, has body and great flavour, and is done in the same amount of time as the stuff you dilute from a can. That’s another part of the beauty of the grilled cheese/tomato soup partnership. If you plan things right, they’re both done in about the same amount of time.

There are more tomato soup recipes floating around out there in the vast internet world than I can count (including one here.) Many deliver great tomato taste but take forever (kid defined or otherwise). Some deliver fast results but start with a base of less than fresh ingredients (paste, ketchup, etc…) that leave a soup that tastes flat or old. Some are innovative but ask for ingredients that are difficult to source or out of season. This recipe is fast, flavourful, fresh, and innovative.
What kind of craziness am I presenting you today? It’s a soup made entirely in the blender. That picture above isn’t for effect. You’re looking at half an onion, a peeled clove of garlic (it’s hiding in there somewhere), a carrot lobbed in half, and the small, leafy, inner stalks of a bunch of celery in my blender. As an aside: your eyes do not deceive you. My carrot wasn’t peeled. I just don’t bother when I buy organic carrots which are -nicely- the same price per pound as the conventionally grown ones at Wegman’s. I scrub the carrots, trim the ends, and call it a day when I’m doing something like this.
Joining the aforementioned vegetables are a twenty eight ounce can of my favourite diced tomatoes and a fourteen-and-a-half ounce can of diced tomatoes with Italian herbs. And that, my friends, is the hardest part of the whole task. Onto the blender base it goes, the lid gets fitted firmly in place. Oh DO make sure it’s firmly in place. Cleaning tomato soup off of the ceiling, walls, and everything on the counter top is not my idea of a good time.

Blend on high for 6 minutes or until steam is rising from the vent in the carafe of your blender. WHIRRRRRRRRRRRRRRRRRRRRRRRRRRR! It’s SOUP! You’ve got a couple of places you can go from here. If you want that super familiar flavour, you glug in a little milk and blend just forty five more seconds, or until hot all the way through. That is a taste of childhood, but better.

If you want to be a little more grown-up about it, you can drizzle in a little heavy cream right before serving. Wanna dress your tomato soup up for company? Add a dollop of crème fraîche to the bowl and stir it in with your spoon. All that is optional because the soup is really wonderful just as it is: full of real tomato, given body and subtle flavour by the carrot, celery, and garlic, and smooth as can possibly be.

Dressing it up with delicious cream is optional. Dunking is required.
Cook’s Notes

    If you’d prefer, you can use an equivalent amount of home-canned tomatoes. I ran out in January (cue sad violins), but I love, love, love canned diced tomatoes from the store in this soup. Use a brand whose flavour you like best!
    If you don’t want to use or can’t find the diced tomatoes with Italian herbs, substitute a 14.5 ounce can of regular diced tomatoes and add 1 teaspoon Italian seasoning and a 1/2 teaspoon of dried basil.
    I do not call for salt in the recipe. This is because most canned tomatoes have a pretty decent amount of salt in them as it is. Taste your soup when it is finished. If you find you need salt, add it just 1/4 teaspoon at a time, blending after each addition, until it is just as you like it!
    The carrot serves two purposes in the soup. 1.) It takes a little acidic edge off of the tomatoes without adding sugar or HFCS like the stuff in the can does. WIN! 2.)It gives the finished soup some body or thickness without adding any starches or flours making this extremely allergy friendly. No gluten, no corn starch, no nuttin’. Another win! And taste wise, it beats the canned stuff by a mile without being an unfamiliar flavour. Win/Win/WIN!
    The soup is a little frothy immediately after blending. We found this to be pleasant. If you’d prefer it to be less so, let it rest for 10 minutes after blending then give a quick stir before pouring into serving dishes.
    This recipe was tested with both a Blendtec blender and a Vitamix blender. Both blenders turned out perfect soup. I have not tested it with any other blenders.
    On that note, I want to assure you that this soup is REALLY as smooth as velvet! The blenders absolutely pulverized the fresh, raw, whole vegetables that went into them and cooked them to perfection. And people! The soup coming out of those blenders is HOT. There will be steam when you remove the lid, so please remove the lid carefully!
    The soup stores well in a tightly lidded jar in the refrigerator for up to 3 days and reheats like a dream.
Simple 6 Ingredient 6 Minute Tomato Soup

Ingredients

    ½ of a small onion, peeled and trimmed of the ends
    1 large celery stalk (leaves still attached, preferably)
    1 medium to large size carrot, scrubbed and trimmed of the ends, broken in half
    1 garlic clove, peeled
    1 (28 ounce) can diced tomatoes in juice
    1 (14.5) ounce can diced tomatoes with Italian Herbs (or an identically sized can of plain diced tomatoes with 1 teaspoon Italian seasonings + ½ teaspoon dried basil.)

Optional for serving:

    ½ to 1 cup milk and/or heavy cream or creme fraiche to stir in at the end.

Instructions

    Add the onion, celery stalk, carrot, garlic clove, and both cans of tomatoes with their liquid into the blender. Fix the lid carefully in place and blend on HIGH for 6 minutes, or until steam is coming from the top of the blender. If using milk, add it and blend on HIGH for 45 seconds or until hot all the way through.
    If desired, drizzle heavy cream or creme fraiche in the soup as you serve.
Creamy Tomato Soup- from scratch
Another 'made from scratch' family favorite. The hardest part is cutting all of the tomatoes! I like to use Roma but any tomatoe you like will do. The half and half really adds great texture to the soup so don't cheat and add skim milk or other low fat milk. It will really take away from the great taste of the soup. The touch of cloves adds a special taste that will not be missed. A must have in this soup!

Ingredients

    2 tablespoons butter
    2 tablespoons olive oil
    1 large onion, chopped
    1 tablespoon minced garlic
    2 tablespoons flour
    3 1⁄2 lbs ripe roma tomatoes, chopped
    2 tablespoons tomato paste
    1 teaspoon sugar
    3 cups fresh vegetable broth
    1⁄8 teaspoon ground cloves
    salt and pepper, to taste
    1⁄2 cup half-and-half

Directions

    Melt the butter with the oil over low heat in a pot.
    Add the onion; wilt over low heat for 8 to 10 minutes.
    Add the garlic during the last 2 minutes, stirring.
    Sprinkle with flour and cook 3 minutes longer, stirring.
    Add the tomatoes, tomato paste, sugar, and broth.
    Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
    Season with cloves, salt, and pepper.
    Remove from heat.
    Purée the soup in a food processor or blender, a small portion at a time.
    Pour through a strainer into a pot.
    Stir in the half-and-half.
    Warm the soup before serving.

Tomato Soup From Scratch Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Roast Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Roast Tomato Soup Biography

Source:- Google.com.pk

Tomato-Roast Soup:
Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy.
Ingredients
4 cups chopped seeded peeled tomato (about 4 large) $$
4 cups low-sodium tomato juice $
1/3 cup fresh basil leaves
1 cup 1% low-fat milk $
1/4 teaspoon salt $
1/4 teaspoon cracked black pepper $
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened $
Basil leaves, thinly sliced (optional) $
8 (1/2-inch-thick) slices diagonally cut French bread baguette $
Preparation

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.

NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.
Tomato-Basil Soup:
Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.
Ingredients
2 teaspoons olive oil $
3 garlic cloves, minced $
3 cups fat-free, less-sodium chicken broth $
3/4 teaspoon salt $
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
Basil leaves (optional)
Preparation

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.
Slow Cooker Tomato Basil Parmesan Soup:
It’s officially soup season. At least, according to my mother it’s officially soup season. About three weeks ago she hosted a soup party. I brought two kinds, she made three kinds, and we all gorged ourselves on soup galore one rainy Sunday evening. I can’t say that I didn’t enjoy it, because oh did I ever. I love me some soup. Particularly when it is creamy, rich, and cheesy.
Growing up I was never a tomato soup fan, and to this day I don’t like it straight out of the can. But creamy tomato-basil soup, that I can do. And by “do” I mean that I could eat it for breakfast, lunch, dinner, and midnight snack for days on end. Rain or shine. Summer, winter, fall, I’m impartial. My husband prefers that I wait until it’s actually cold outside to serve soup for dinner, and it takes all of my self control to put it off until September. In Utah, September weather is a gamble. (Actually every day’s weather is a gamble in Utah but let’s not get into that…) It may or may not be chilly in September but I can always count on the leaves changing color during this month and that’s when I start whipping up cozy soups.
This has to be in the top three or four best soup recipes I’ve ever made. Scratch that. The top two soup recipes I’ve ever tasted! It’s so good I just want to plunge my entire face into a giant bowl of it this instant. But alas, I shall refrain from such behavior. Instead I’ll just devote all of my soup-face-plunging energy to convincing you to make it yourself. It is E to the Z I tell ya. Just throw a few simple ingredients into the crockpot, set it, forget it, then remember it, and come back to finish it off in the last 30 minutes or so before you’re planning to serve it up. And if you really wanna get fancy, serve some crusty bread alongside this tomato basil parmesan soup for dipping and dunking – the kids will thank you later.

Okay you caught me, we don’t have kids . . . I’m the one who does all of the bread-dunking around here. C’mon you are too.
Slow Cooker Tomato Basil Parmesan Soup:
Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Italian
Ingredients

    2 15-ounce cans diced tomatoes
    1 10-ounce can tomato sauce
    ¼ cup fresh basil, finely chopped
    3 teaspoons minced garlic
    1 tablespoon salt
    1 teaspoon pepper
    1 medium white onion, diced
    1 cup heavy cream
    4 cups chicken or vegetable broth
    2 cups shredded parmesan cheese

roux

    3 tablespoons butter
    ¼ cup flour
    1 cup heavy cream OR half & half

Instructions

    Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
    About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
    Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
    Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
    Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Notes
*recipe adapted from Let's Dish Recipes

Roast Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

4bs Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

4bs Tomato Soup Biography

Source:- Google.com.pk

Original 4B’s Homemade Tomato Soup
Original 4B’s homemade tomato soup will keep you from preparing anything in a can once you make this recipe just once. I am a born and raised Montana – and this is the original recipe from the Man himself – Mr. Hainline, who my family knew well…Enjoy!
4B's tomato Soup Original 4B's Homemade Tomato Soup

    Author: Sly1
    Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Soup Recipes
    Prep time:10 minutes
    Cook time:1 hour
    Serves: 4

4B's tomato Soup Original 4B's Homemade Tomato Soup

You can make tomato soup that tastes like the famous 4B's.
Ingredients

    1 (29 ounce) can diced tomatoes 
    1 (10.5 ounce) can condensed chicken broth, undiluted 
    2 tablespoons margarine 
    2 tablespoons sugar 
    1 tablespoons chopped onion
     1/4 teaspoon baking soda 
    2 cups of heavy cream (I have substituted Half and Half, and it was just as good…)

Instructions

In a large stockpot mix tomatoes, chicken broth, margarine, onion, and baking soda. Simmer for 1 hour. In a separate pot, heat cream over a low heat until hot, watching carefully so that the cream does not scorch! Once heated through add to tomato soup and serve. Thanks to Sly1 for sharing this recipe.
4Bs Tomato Soup

Ingredients

    1 32 oz can of diced tomatoes
    9 oz. chicken broth
    2 Tbs. butter
    2 Tbs. sugar
    1 Tbs. chopped onion
    pinch baking soda
    2 cups cream

How to make it

    Mix all ingredients except cream.
    Simmer 1 hour.
    Heat cream in double boiler.
    Add ceram to tomato mixture (not reverse)
Cream of Tomato Soup (4bs Recipe)
Ready in 1 hour
Try this Cream of Tomato Soup (4bs Recipe) recipe, or contribute your own. "Chicken" and "Soups" are two tags used to describe Cream of Tomato Soup (4bs Recipe).

Ingredients
2 c Cream
1 pn Baking soda
12 oz Chicken broth
2 tb Butter
3 cn (14 oz) tomatoes,diced
2 tb Sugar
1 sm Onion chopped

Original recipe makes 4 Servings

Preparation

Mix tomatoes, chicken broth, butter, sugar, onions and baking soda in a large pot and simmer for one hour. Heat cream slowly in a double boiler. (Do not boil!) Add heated cream to tomato mixture. Posted to MM-Recipes Digest V3 #1.TXT Posted to MM-Recipes Digest V4 #011 From: Julie Bertholf Date: Fri, 10 Jan 1997 00:16:03 -0800
4bs Cream of Tomato Soup Recipe
Submitted by cathlene1

Makes 6 servings

A delicious creamy soup perfect for chilly winter days. The key to this soup is to slowly heat the cream without boiling it.

Recipe Ingredients for 4Bs Cream of Tomato Soup
8     cups fresh tomatoes, diced
1     onion, diced
2     T sugar
1     t baking soda
2     cups half and half
12     ounces chicken broth
2     T butter
Recipe Directions for 4Bs Cream of Tomato Soup
Mix tomatoes, chicken broth, butter, sugar, onions, and baking soda in large pot. Simmer for one hour. Heat cream slowly in a double boiler. Do not boil. Add heated cream to tomato mixture. Serve hot.

4bs Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Recipes Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Recipes Tomato Soup Biography

Source:- Google.com.pk

Tomato soup
To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Ingredients

    1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes
    1 medium onion
    1 small carrot
    1 celery stick
    2 tbsp olive oil
    2 squirts of tomato purée (about 2 tsp)
    a good pinch of sugar
    2 bay leaves
    1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Method

    Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
    Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
    Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.
    Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
    Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
    Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

Creamy tomato soup

This tomato soup recipe is the perfect combination of naughty and nice - it's packed with vegetables but laced with a dash of sherry.
Ingredients

    3 tbsp olive oil

    1 large onion, chopped

    2 garlic cloves, crushed

    2 celery sticks, chopped

    200g/7oz carrots, chopped

    1 bay leaf

    1 large sprig fresh thyme

    750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped

    ½ tsp sugar

    salt and freshly ground black pepper

    200ml/7fl oz passata

    500ml/17fl oz vegetable stock

    100ml/3½fl oz single cream

    splash dry sherry

    crusty bread and butter, to serve

Preparation method

    Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.

    Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
Garden Fresh Tomato Soup

"A quick and easy recipe for real homemade tomato soup like no other you've had before."
Ingredients

    4 cups chopped fresh tomatoes

    1 slice onion

    4 whole cloves

    2 cups chicken broth

    2 tablespoons butter

    2 tablespoons all-purpose flour

    1 teaspoon salt

    2 teaspoons white sugar, or to taste

    Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.

    Pour into large mugs or bowls and serve with fresh crusty buttered bread.

Directions

    In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
    In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

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