Cream of tomato soup

Gavin Victor

30 ml butter
1 onion, chopped
2 sticks celery with leaves, chopped
6 tomatoes, peeled and cubed

2 ml dried origanum
3 ml dried basil
1 bay leaf
30 ml tomato paste
50 g butter
60 ml cake flour
500 ml warm milk
300 ml chicken or vegetable stock (approximately)
seasoning to taste

Heat the butter in a saucepan.
Add onion and celery. Sauté for two minutes.
Add tomatoes, origanum, basil bay leaf and tomato paste. Simmer for 15 minutes then liquidise until smooth. Set aside.
In another saucepan, heat butter, add cake flour and stir over the heat for one minute.
Gradually add warm milk, stirring continuously. Add 250 to 350 ml chicken or vegetable stock and stir until the mixture is slightly thickened and smooth.
Stir in the tomato paste mixture and season to taste.

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