10 Cream of Tomato Soup

Name: Cream of Tomato Soup
Cuisine: Northern Europe
Ingredients: 80 g Onions; 130 g Carrots; 5 g Cracked Black Pepper; 20 g Caster Sugar; 40 g Plain Flour; 30 g Vegetable Bouillon Mix; 80 ml Rapeseed Oil; 10 g Parsley; 5 g Thyme; 20 g Celery; 2 large Leeks Outer Leaves; 200 g Tomato Purée; 800 g Tinned Plum Tomatoes; 4 g Bay Leaves; 100 ml Double Cream

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Healthcare Chef's Knowledge

By Catherine Farinha and Chandos Elletson

Published 2024

About

No soup menu is complete without a cream of tomato. It can be made year round using fresh tomatoes in the summer and tinned in the winter. It’s popular, comforting and traditional. The cream rounds out the flavour of the tomato and adds a richness.

Ingredients

80 g Onions
130 g Carrots
5 g

Europe
United Kingdom
Soup
Vegetarian
Summer
Winter

Method

Preparation

Dilute the bouillon as per manufacturers instruction.
Chop the carrots and onions in to small dice.
Quarter the tomatoes.

Make the Bouquet Garni

Pull the leek skins apart.
Chop the celery and herbs small enough to lay on to the leek skins.