Tomato Soup

Serves 6
Prep time 15 min
Cooking time 30 minutes
Ingredients

• 1lb 8oz/50g Ripe Tomatoes
• 1 Medium potato sliced
• 1 Onion chopped
• 2 tbsp Olive Oil
• 2oz/56g Butter
• 3/4 pint/1.7 litres Chicken stock
• 3/4 pint/1.7 litres Fresh semi skimmed milk
• 4-6 tbsp fresh Basil
• 2 tbsp Sugar
• Salt & freshly ground Black pepper

Method

• Chop the tomatoes roughly leaving the skins on
• Heat the butter in a large saucepan
• Add the sliced potato, chopped onion and tomatoes
• Cook gently for 5-10 mins or until they begin to soften
• Stir in the milk, Chicken stock, Basil, sugar, salt and pepper
• Simmer, uncovered for 15-20 minutes until the potatoes are cooked
• Stirring occasionally
• Allow to cool then liquidise in a food processor
• Pour back into saucepan
• Reheat and adjust seasoning to taste

Cooks Tip

• I add another handful of chopped Basil after pouring back into saucepan
• Garnish
• Sprig of Basil

Optional

• Drizzle of cream around the basil

Equipment

• Large saucepan

Shopping List

• Tomatoes
• Potato
• Onion
• Chicken stock cubes
• Milk
• Olive Oil

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