Cream of tomato soup

Ideas
5 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

30.00 ml butter
1.00 onion — chopped
2.00 celery
6.00 tomatoes — peeled and diced
2.00 ml dried oregano
3.00 ml dried basil
1.00 bay leaves
30.00 ml tomato paste
50.00 g butter
60.00 ml flour — cake
500.00 ml milk — warm
300.00 ml stock — chicken or vegetable
0.00 seasoning
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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.



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