Italian Tomato Soup
Over a year ago
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Ingredients
- 1tbsp olive oil
- 1 onion. chopped
- 1 clove garlic. chopped
- 25g plain flour.
- 600ml vegetable stock
- 675g ripe tomatoes. peeled
- 2tbsp tomato puree
- 2 bay leaves
- 2 tbsp fresh chopped basil
- 50 ml double cream
- chopped parsley to serve
Accompaniment
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Description
This is superb serve hot, with chopped parsley and sprinkled with grated mozzarella cheese.
Method
-
1
Heat oil in a large saucepan, add the onion and garlic and fry gently for 5 minutes. Stir in the flour.
-
2
Remove from heat and gradually stir in stock. Bring to the boil, stir continuously until thickened.
-
3
Chop tomatoes, removing seeds. Add to pan with tomatoes puree, bay leaves and seasoning. Cover and simmer for 30 minutes.
-
4
Remove bay leaves. Stir in cream, basil and parsley. Heat gently to warm through.
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