Friday, December 12, 2008

Cream of Tomato Soup

  • 600gm tomatoes
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp tomato paste
  • 2 cups chicken stock
  • salt & pepper to taste
  • 100ml cream
  1. Mark a small cross in the base of each tomato. Place the tomatoes in boiling water for 1-2mins. Drain away water and remove skin. Chop roughly.
  2. Heat oil in a pan. Saute garlic and onion for 5 mins or until onion is soft.
  3. Add tomato and tomato paste, simmer for 5mins. Add stock, salt & pepper, simmer for another 10mins. Cool.
  4. In a blender, process the soup in batches until mixtuer is smooth. Return soup to the pan and heat up. Add cream and stir to mix on low heat, do not boil. Serve hot.

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