Cream of tomato soup

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 13
Servings 5
Time

Ingredients

  • 30
    ml
    butter
  • 1
    onion, chopped
  • 2
    sticks celery with leaves, chopped
  • 6
    tomatoes, peeled and cubed
  • 2
    ml
    dried origanum
  • 3
    ml
    dried basil
  • 1
    bay leaf
  • 30
    ml
    tomato paste
  • 50
    g
    butter
  • 60
    ml
    cake flour
  • 500
    ml
    warm milk
  • 300
    ml
    chicken or vegetable stock (approximately)
  • seasoning to taste
 

Method

 
Heat the butter in a saucepan.
Add onion and celery. Sauté for two minutes.
Add tomatoes, origanum, basil bay leaf and tomato paste.
Simmer for 15 minutes then liquidise until smooth. Set aside.
In another saucepan, heat butter, add cake flour and stir over the heat for one minute.
Gradually add warm milk, stirring continuously. Add 250 to 350 ml chicken or vegetable stock and stir until the mixture is slightly thickened and smooth.
Stir in the tomato paste mixture and season to taste.
 

Read more on: soup  |  sauté
 

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