Fresh tomato soup

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 15
    ml
    butter
  • 15
    ml
    olive oil
  • 1
    onion, peeled and chopped
  • 2
    cloves garlic, crushed
  • 315
    ml
    potatoes, peeled and sliced
  • 500
    ml
    fresh tomatoes, sliced but not peeled
  • 150
    ml
    vegetable stock, or water
  • salt and freshly ground black pepper, to taste
  • pinch of sugar, to taste
  • fresh basil, chopped
  • cooked ravioli or tortellini, to serve
  • extra olive oil for dressing
  • toasted bread and roasted garlic, to serve
 

Method

 
Warm butter and olive oil in a large saucepan - don't let the butter brown.
Add onion and garlic, stir, cover the pan and leave to cook over a low heat for 5 minutes.
Add potatoes, stir well, cover again and cook over a low heat for 5 minutes.
Add potatoes, stir well, cover again and cook for a further 5 to 10 minutes, being careful not to let the vegetables brown as this would spoil the delicate flavour.
Add tomatoes and stock or water, bring to the boil, then reduce the heat.
Cover the pan and leave to simmer until the potato is tender, about 15 minutes.
Purée the soup in a blender or food processor.
Season to taste with salt, pepper, a pinch of sugar and basil.
Top with filled pasta (ravioli or tortellini) and a drizzle of olive oil.
Serve with roasted garlic spread onto slices of toasted bread.
 

Read more on: soup  |  sauté
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.