Cream of Tomato Soup
Instructions:
Cream of Tomato Soup
- Melt the butter in a saucepan and fry the onions gently until they are translucent (but not brown).
- Add the garlic, tomato purée, paprika and the tomatoes, stir and cook gently for 10 minutes.
- Add the stock, nutmeg, sugar and any seasoning and bring to the boil.
- Stir in the parsley and simmer for 25 minutes.
- Either use a hand blender to purée the soup in the pan or pour it into a food processor and process in batches. If you do not have a blender or processor, push the soup through a sieve.
- Return the soup to the pan and stir in the cream. Reheat the soup until it is hot; do not boil, as this will impair the flavour. Serve immediately with an extra swirl of cream and a little sprinkling of parsley.