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Composition for Tomato Soup #MyCookbook:
- Prepare 1 of onion, finely diced
- Get 1 for large clove garlic, crushed
- Require for Tomatoes, as many as you have, halved if large. I used a large container full
- Need 4 pieces - sun-dried tomato plus 4 tbsp of the oil
- Provide 3 squeezes of tomato paste
- Prepare 1/2 or vegetable stock
- Give 1 jar for Optional: Roasted Red pepper from
- You need for Seasoning
- Require for Sugar
Tomato Soup #MyCookbook step by step:
- Put the onions in a large pan with a tablespoon or two of the oil from the jar of sun-dried tomatoes. (Top up the jar with Olive oil).
- Heat gently until softened but not browned. Add the garlic and cook for one minute.
- Add the tomatoes, tomato paste and sun-dried tomatoes. If using the pepper add at this point.
- Stir well. Cover and heat gently until the tomatoes have collapsed.
- Add some stock to loosen and add volume.
- Blitz with either a hand blender or in a food processor. Allow to cool a little first for safety.
- Pass through a sieve to remove large pieces of skin.
- Check flavour for seasoning. - - Adjust with a pinch of sugar, salt and white pepper.
- Serve with a spoonful of creme fraiche or a swirl of cream if liked and a few snipped chives.
- Can also be served with a swirl of Basil oil, Pesto or crunchy croutons. - - Freeze in serving sized containers or keep in the ‘fridge for 3 days.
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