Tomato soup
SERVES 6–8 CALS PER SERVING 134–101
Ingredients
- 30 g (1 oz) butter
- 2 onions, coarsely chopped
- 1 garlic clove, crushed
- 1 tbsp plain flour
- 1.25 litres (2 pints) vegetable or chicken stock
- 2 x 400 g cans tomatoes
- 1 bay leaf
- salt and black pepper
- 4 tbsp ready-made pesto
- single cream (optional) and fresh basil leaves, to garnish
Instructions
- Melt the butter in a large saucepan, add the onions and garlic, and cook gently, stirring from time to time, for a few minutes until soft but not coloured.
- Add the flour to the pan and cook, stirring constantly, for 1 minute.
- Pour in the stock, then add the tomatoes and their juice and the bay leaf. Season with salt and pepper. Bring to a boil, cover the pan, and simmer gently for 20 minutes.
- Remove the bay leaf and discard. Purée the soup in a food processor or blender until smooth.
- Return the soup to the rinsed-out pan, add the pesto, and heat through.Taste for seasoning.
- Serve at once, garnished with cream (if you like) and fresh basil leaves.
QUICK TOMATO SOUP
Passata, Italian sieved tomatoes, makes a beautiful, deep red soup. Substitute 750 ml (11⁄4 pints) of bottled or canned passata for the canned tomatoes and then cook as directed.
