cream of tomato soup

Who doesn’t love a good tomato soup? This fast, no-guilt recipe (it uses milk instead of cream) is so delicious yet requires next to no effort – you will never open a canned tomato soup again! It’s good on it’s own and even better paired with a toasted cheese. Tonight I’m serving it ladled over mini meatballs as a tasty surprise. If you want something fancier and more presentable, pour the soup into individual soup tureens, add a puff pastry lid then bake until golden.

Cream of Tomato Soup
serves 4

2 x 400g (28oz) cans whole, peeled plum tomatoes
250ml (1 cup) chicken or vegetable stock
750ml (3 cups) whole milk
1 medium onion, chopped
1 clove garlic, minced
1 tbsp olive oil
60g (4 tbsp) butter
4 tbsp flour
1 bay leaf
1/2 tsp dried basil
1 tsp tomato purée
1 1/2 tsp sugar
1 1/2 tsp salt
1/2 tsp baking soda
freshly ground black pepper

Blitz the tomatoes in a blender until smooth. Set aside.

Melt the butter and olive oil in a large pot over a medium heat. Add the onion and garlic, sauté until the onions are tender and translucent. Sprinkle over the flour and continue to stir and cook for a couple of minutes (do not forgo this part as you don’t want the taste of uncooked flour in the soup).

Gradually pour in the milk and stock, then add the bay leaf, basil, tomato purée, sugar, and salt. Continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes then add them to the pot, and bring to a simmer. Season with salt and black pepper to taste then blitz again in a blender if you prefer a silky smooth soup (I personally like the bits of onion so don’t bother). Reheat before serving.

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~ by gourmettraveller on October 21, 2009.