Cream of tomato soup

Name: Cream of tomato soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Ingredients: 3 large stalks of fresh basil; 1 kg (2 lb) very ripe tomatoes, quartered; 2 cloves garlic, chopped; 1 ½ tablespoons olive oil; 1 onion, sliced; fresh basil leaves, cut into fine strips, to garnish; 100 ml (3 ¼ fl oz) cream; 250 ml (8 fl oz) chicken stock; 1 bay leaf; 1 sprig of fresh thyme; pinch of sugar; 2 tablespoons tomato paste

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

This soup is best made with fresh tomatoes that are in season and very ripe. The result is a soup with that beautifully sweet tomato flavour.

Ingredients

1 ½ tablespoons olive oil
1 onion, sliced
2 cloves gar

Gluten-free
Soup

Method

Heat a pan with the oil and gently cook the onion for 3 minutes, or until it is soft without being coloured.
Add the garlic, basil stalks, thyme, bay leaf, tomato paste and the fresh tomatoes. Season with the sugar, salt and black pepper. Pour in the chicken stock and bring to the boil, reduce the heat, cover and simmer for about 15 minutes. Discard the bay leaf.<