Thick cream of tomato soup – the best ever!
In my opinion, there is nothing like a good thick tomato soup. I make this often at home and we somehow never grow tired of it! I use tinned tomatoes – they are packed with flavour and loads of lycopene(cancer fighting phytochemical). A bit of potato gets added to give it a lovely thick consistency. Do give it a try and I guarentee you will thank me afterwards! We had a braai over the weekend and it was icy cold outside, so I served the soup in enamel cups and we enjoyed it next to the fire. The “braaiers” appreciated it!
Most of you will have all these ingredients at home!
You will need:
2 onions or 200 g leeks, chopped
2 sticks celery (optional), chopped
30 g butter
2 cans whole plum tomatoes
2 T(30 ml) Ina paarman sundried tomato pesto or tomato paste
2 potatoes, peeled and chopped into small cubes
1 cup(250ml) chicken stock (Ina or nomu)
2 T(30 ml) sugar
Freshly ground pepper
1/2 t(2 ml) nutmeg
2 bay leaves
250 ml cream
Saute the onions and celery in the butter until soft and aromatic.
Add the remaining ingredients except for the cream.
Cover, bring to the boil then reduce the temperature and simmer for 30 – 40 minutes. ( The potatoes take a while to cook because of the acid in the tomatoes.)
Blend the soup until smooth and velvety. Pour in the cream and heat through. Adjust seasoning if needed.
Serve with seed bread
Tip: if you don’t have cream, replace with milk or stock.
What a busy 2 weeks it has been, but I think it will get back to normal again! Shoo!