Garden-fresh Tomato Soup Recipe

Origin: Italian      Period: Traditional

Ingredients

100g butter or margarine
2 tbsp olive oil
1 large onion, sliced
2 sprigs fresh thyme or 1/2 tsp dried thyme
4 fresh basil leaves or 1/2 tsp dried basil
1 tsp salt
1/4 tsp freshly-ground black pepper
1.1lg diced fresh, ripe, tomatoes
3 tbsp tomato paste
45g plain flour
900ml chicken broth, divided
1 tsp sugar
250ml double cream

For the croutons:
8 slices day-old French or Italian bread
1 large garlic clove, sliced lengthways
2 tbsp olive oil

Garden-fresh Tomato Soup Preparation:

Method:

In a large pan, heat the butter and olive oil together over medium-high heat then add the onions and seasonings. Cook, stirring occasionally, until the onion is soft then add the tomatoes and paste and stir to blend in. Simmer the mixture 10 minutes.

Meanwhile, place the flour in a small mixing bowl and stir-in 60ml of the chicken broth. When smooth slowly stir this mix into the tomato-based soup mixture then add all the remaining broth. Bring to a simmer and cook for 30 minutes, stirring frequently.

Allow the mixture to cool and run through food processor. Puree until smooth then return the pureed mixture to the kettle. Add the sugar and cream, stir to combine then allow to heat through, stirring occasionally.

To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking tray. Bake in an oven pre-heated to 170°C for 10–12 minutes, or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.

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