Tomato Soup


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This soup stands up as both a starter or a main course. It has a chunky texture and draws on all the flavours of the ingredients. The real beauty, of course, is how simple it is to make. I always like to serve it with bread croûtons cut from a loaf of crusty or olive bread and then fried or baked in olive oil. Also, fresh Parmesan flakes (done with a potato peeler) sprinkled over the soup are really delicious, but of course all these bextras are really up to y