Posted on 31/01/2016 in Winter
My Cream of Tomato Soup
This a very simple but lovely soup recipe; you can add fresh herbs, but if you do, add them just before serving, checking on the taste, as they can overpower the soup. This recipe will freeze well, cook the tomatoes and whizz them, and then freeze the tomato base. With only tasteless imported available this time of year I make this with tinned cherry tomatoes which you can now find in most major supermarkets.
50g butter
2 banana shallots chopped
3 x 400g tins cherry tomatoes
4 garlic cloves
130ml double cream
130ml double cream
½ teaspoon sugar
A good pinch of sea salt, cayenne and freshly ground pepper
Melt the butter over a gentle heat and soften onions for a good 5 minutes, then add the garlic for a couple of minutes, then the tomatoes, and cook for about 20 minutes until the tomatoes are soft.
Whizz or liquidise and then pass the soup though a sieve. Return to a clean pan, and add the the cream and season and taste.
