Tomato Soup #MyCookbook
Tomato Soup #MyCookbook

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Composition for Tomato Soup #MyCookbook:
  1. Make ready 1 onion, finely diced
  2. You need 1 of large clove garlic, crushed
  3. Make ready of Tomatoes, as many as you have, halved if large. I used a large container full
  4. Take 4 pieces sun-dried tomato plus 4 tbsp of the oil
  5. Require 3 squeezes of tomato paste
  6. Prepare 1/2 or vegetable stock
  7. Get 1 jar Optional: Roasted Red pepper from
  8. Take for Seasoning
  9. Make ready - Sugar
Tomato Soup #MyCookbook making:
  1. 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).
  2. Heat gently until softened but not browned. Add the garlic and cook for one minute.
  3. Add the tomatoes, tomato paste and sun-dried tomatoes. If using the pepper add at this point.
  4. Stir well. Cover and heat gently until the tomatoes have collapsed.
  5. Add some stock to loosen and add volume.
  6. Blitz with either a hand blender or in a food processor. Allow to cool a little first for safety.
  7. Pass through a sieve to remove large pieces of skin.
  8. Check flavour for seasoning. - - Adjust with a pinch of sugar, salt and white pepper.
  9. Serve with a spoonful of creme fraiche or a swirl of cream if liked and a few snipped chives.
  10. 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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