Tomato Soup
1 Hour
Serves
4
Ingredients:
800g very ripe tomatoes or 800g tin peeled tomatoes, chopped in their juice
30g butter
1 medium onion, finely chopped
1 litre hot vegetable stock
2 ml (½ t) Green Masala (or half a chili)
5 ml (1 t) paprika
5 ml (1 t) sugar
1 ml (¼ t) ground cinnamon
4 whole cloves
Salt and milled black pepper
1 bay leaf, lightly crushed.
Cream Fraiche for serving.
If using fresh tomatoes, blanch in water, skin and roughly chop.
Melt the butter in a large saucepan, add the onion and fry long and slow on a medium heat until richly coloured and caramelised. This will bring out the sweetness of the onion, which is key to the flavour of the soup.
Add the tomato, stock, Green Masala (or chili), paprika, sugar, cinnamon, cloves and bay leaf.
Season with salt and pepper.
Cover and simmer for 20 minutes.
Serve hot with a dollop of fresh cream
