Tomato Soup Recipe

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Tomato Soup

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Recipe by Chris Cooper Course: SoupsCuisine: EnglishDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

236.54

kcal

Tomato Soup

Cook Mode

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Ingredients

  • 25 Grams 25 butter

  • 1 1 onion finely, chopped

  • 3 3 medium celery sticks, finely chopped

  • 1 1 carrot, finely chopped

  • 28 Grams 28 streaky bacon diced

  • 450 Grams 450 tomatoes

  • 1 ltr 1 tomato juice

  • 1 1 Bay leaf

  • 2 2 cloves

  • 1 tbs 1 parsley

  • 1 tbs 1 lemon juice

  • 2 tsp 2 sugar

  • 1/2 tbs 1/2 basil

  • 1/2 tsp 1/2 nutmeg

  • 1 tbs 1 Worcestershire sauce

  • 2 tbs 2 Cornflour

  • 2 tbs 2 milk cold

  • 45 ml 45 double cream

  • Salt

  • Pepper

Directions

  • Chop the onion, celery sticks, carrot, tomatoes and streaky bacon.
  • Heat the butter in a deep pan add the onion, celery sticks, carrot, tomatoes and streaky bacon.
  • Fry for 10 minutes adding salt and pepper halfway through to season.
  • Add the tomato juice, nutmeg, lemon juice, bay leaf, cloves, parsley, basil, Worcestershire sauce and 1 teaspoon of sugar. Bring to a rolling boil, then turn down and cook for 40 minutes.
  • Remove the bay leaf and cloves.
  • Puree using a hand blender or food processor then return to pan.
  • Slowly add the corn starch, cooking for a further 5 minutes and adding slowly until you have the desired consistency.
  • Add the cream and remaining teaspoon of sugar and cook for a further 5 minutes.
    Add salt and pepper to season to taste.

Notes

  • Corn-starch - To thicken the soup mix 2 tablespoons of corn flour with 2 tablespoons of cold milk, water or stock to make a runny paste.
  • Chop vegetables roughly as you will be blending the soup.

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Tomato Soup Recipe

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