Chilli tomato soup

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 14
Servings 6
Time

Ingredients

  • 1
    kg
    tomatoes, quartered
  • 2
    sticks cinnamon
  • 6
    cloves
  • 2
    bay leaves
  • 10
    ml
    sugar
  • 1
    green chilli, finely chopped
  • 1
    large onion, grated
  • 1
    large carrot, grated
  • 1
    cube tomato paste maker
  • 2
    beef stock cubes
  • 3
    basil leaves
  • Worcestershire sauce
  • 30
    ml
    butter
  • 15
    ml
    flour
 

Method

 
Heat 1.5 litres water in a large saucepan.
Once the water is simmering, add all the ingredients except the butter and flour. Simmer for 40 minutes.
Allow to cool, and then blend in a food processor until smooth.
Melt the butter in a pot and sprinkle in the flour.
Stir for two minutes.
Add the blended soup gradually, stirring well.
Simmer for 15 minutes, stirring occasionally until slightly thickened.
Season to taste with salt and freshly ground black pepper.
Serve sprinkled with freshly chopped parsley or mint and a swirl of cream or croutons.
 

Read more on: soup
 

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