Thick cream of tomato soup

Recipe from: 21 july 2010

Ingredients 12
Servings 4
Time 10 mins

Ingredients

  • 2
    onions or 200 g leeks, chopped
  • 2
    sticks celery (optional), chopped
  • 30
    g
    butter
  • 2
    cans whole plum tomatoes
  • 2
    Tbs
    Ina paarman sundried tomato pesto or tomato paste
  • 2
    potatoes, peeled and chopped into small cubes
  • 1
    cup
    chicken stock (Ina or nomu)
  • 2
    Tbs
    sugar
  • Freshly ground pepper
  • 1/2
    tsp
    nutmeg
  • 2
    bay leaves
  • 250
    ml
    cream
 

Method

30 mins
 
Saute the onions and celery in the butter until soft and aromatic.

Add the remaining ingredients except for the cream.

Cover, bring to the boil then reduce the temperature and simmer for 30 - 40 minutes.

(The potatoes take a while to cook because of the acid in the tomatoes.)

Blend the soup until smooth and velvety. Pour in the cream and heat through.

Adjust seasoning if needed.

Serve with seed bread.

Tip: if you don't have cream, replace with milk or stock.

For more of Bits of Carey's
recipes click here...
 

Read more on: soup
 

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