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It’s also simple and very quick to prepare, and a great way to use up the glut of fresh tomatoes that you often get in the garden (and cheap in the supermarkets) around harvest time. Serve it with some delicious fresh bread; organic bread especially granary would be my choice to adds a nice bit of texture. This recipe serves two as a main course, although the quantities are approximate! This is also a good recipe to freeze for a very quick taste of summer in midwinter. If freezing, do so before addition of the cream.
Ingredients
1 onion
1 small potato
A little butter
500g fresh tomatoes, preferably over- rather than under-ripe
1/3 pint of milk
1 chicken stock cube
2 tablespoons of chopped fresh basil (really, it is much better fresh)
¼ pint of single cream
Salt
Ground black pepper
Preparation
Finely chop the onion, and potato, and lightly fry in the butter until they soften.
Finely chop the tomatoes, and add to the potato and onion, fry for 5 minutes.
Add all other ingredients apart from the cream. Before adding any salt add the stock cube, and taste, it’s quite likely that you won’t need any. Allow to simmer for 15 minutes. If the mixture is looking too thick add a little water.
Cool the soup slightly, then pour into a blender / food processor and liquidise. If you don’t have a blender, push the soup through a sieve with the back of a wooden spoon.
Add a little bit of cream to the soup, and blend / stir in.
Pour into serving bowls, and add a swirl of cream to each bowl.
Ingredients
1 onion
1 small potato
A little butter
500g fresh tomatoes, preferably over- rather than under-ripe
1/3 pint of milk
1 chicken stock cube
2 tablespoons of chopped fresh basil (really, it is much better fresh)
¼ pint of single cream
Salt
Ground black pepper
Preparation
Finely chop the onion, and potato, and lightly fry in the butter until they soften.
Finely chop the tomatoes, and add to the potato and onion, fry for 5 minutes.
Add all other ingredients apart from the cream. Before adding any salt add the stock cube, and taste, it’s quite likely that you won’t need any. Allow to simmer for 15 minutes. If the mixture is looking too thick add a little water.
Cool the soup slightly, then pour into a blender / food processor and liquidise. If you don’t have a blender, push the soup through a sieve with the back of a wooden spoon.
Add a little bit of cream to the soup, and blend / stir in.
Pour into serving bowls, and add a swirl of cream to each bowl.
