Tomato soup

Tomato soup

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
30g butter
1 medium onion, sliced
1 carrot, sliced
1 tablespoon plain flour
3-4 medium ripe tomatoes, sliced
2 1/2 cups vegetable or chicken stock or water
1 small bay leaf
1 teaspoon sugar, (optional)
A pinch ground nutmeg
salt and freshly ground black pepper
3-4 tablespoons cream, (optional)

Method

  1. Melt the butter in a saucepan then add the onion and carrot. Cover and allow to soften for 5–6 minutes. Remove from the heat, stir in the flour, add the tomatoes, stock or water, bay leaf, sugar, spice and seasoning. Stir until boiling and then simmer for 15–20 minutes. Rub through a sieve, pour back into rinsed pan and reheat. Adjust the seasoning and add cream, if liked. A teaspoon of tomato paste may be added with the tomatoes for extra colour and flavour.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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