Thursday,21 February, 2019
Current issue | Issue 1348, (8 - 14 June 2017)
Thursday,21 February, 2019
Issue 1348, (8 - 14 June 2017)

Ahram Weekly

Tomato soup

Serves 8-10

1 kg red tomatoes (peeled, roughly chopped)
1 x 240 gm can peeled tomato in its juice
2 onions (halved, sliced into wings)
4-5 cloves garlic (peeled, thickly sliced)  
1.5 litre stock (or) 2 bouillon cubes and water
100 ml pouring cream
Extra cream to drizzle on top (at table)
Salt + pepper + 1 tbsp dried basil (or) 1/4 cup fresh basil (torn)
50 gm butter + 1 tbsp olive oil

In a large cooking pan, heat oil and melt butter.  Add onion and garlic.  Stir only to sautée.  Do not allow to brown at any grade.  Add basil and pepper.  Stir, then add fresh and canned tomato.  Add stock.  Bring to the boil.  Cover and simmer over low heat until cooked; approximately 40 minutes.  Remove away from heat.  Allow to cool off.  Process to smoothly blend.  Bring back to pan.  Add cream and salt; to taste.  Stir bringing to a preboil.  Remove away from heat.  Serve hot, drizzling some cream on top, aside with, or without croutons.

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