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Tomato and onion soup

Recipe from: 6/20/1996 12:00:00 AM
Ingredients 11
Servings 6


  • 3
    large onions, finely chopped
  • 4
    cloves garlic, crushed
  • oil
  • 4
    large, ripe tomatoes, peeled and finely chopped
  • 820
    whole peeled tomatoes, finely chopped
  • 500
    boiling water
  • 2
    vegetable stock cubes
  • 125
  • 50
    finely chopped basil
  • sugar to taste
  • pinch nutmeg


10 min
Sauté the onion and garlic in a little oil until tender. Add all the tomatoes, including their juice, and stir-fry for a few minutes. Pour the boiling water over the stock cubes and add to the tomato mixture. Reduce the heat and simmer for a few minutes. Drain the soup, reserving the liquid. Liquidise half the vegetable mixture in a food processor. Add to the liquid along with the remaining vegetables. Add the cream and season with the remaining ingredients. Simmer for about 5 minutes until warmed through and serve with bread. Serves 4-6.

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