With the autumn chill, it's nice to get used to some soup meals to warm up the tummies.
We had lots of tomatoes harvested during the summer and it's time to use them up. Of course, there's still tons of green ones by the kitchen's window ledge, hoping to ripen up.
Here's the Tomato Soup recipe from Mary Berry that I followed:
30 g of butter
2 onions chopped
1 garlic clove crushed
1 Tbsp plain flour
1.25 pints (2 litres) vegetable or chicken stock
2 x 400g cans tomatoes - I use our own garden fresh tomatoes
1 bay leaf
salt and pepper to taste
4 Tbsp ready made pesto
single cream (optional) and fresh basil leaves to garnish
- Melt the butter in a large sauce pan, add the onion and garlic. Cook for a few minutes till soft but not coloured.
- Add the flour to the pan and cook for 1 minute. Stirring constantly.
- Pour in the stock, then add the tomato and their juice and the bay leaf. Season with salt and pepper. Bring to a boil, cover the pan, and simmer gently for 20 minutes.
- Remove the bay leaf and discard. Puree the soup till smooth.
- Add the pesto. Taste for seasoning.
- Serve at once. Garnish with single cream (if you like) and some fresh basil leaves.
With some bread and butter served on the side, this soup meal is very filling indeed!