TOMATO SOUP RECIPES

Tomato Soup Recipe
Ingredients
3 1/2 cups--1 1/2 lb--700gm--fresh tomatoes, cut into quarters and leave the skins on
1 large onion chopped
1 medium sized potato diced
2 cloves of garlic, crushed
1/2 pint of vegetable or chicken stock, fresh or a stock cube
2 teaspoons of fresh chopped basil or dry basil if the fresh is not available
1 1/2 tablespoons of olive oil
salt and pepper
Method
Heat the olive oil in a large pan a with a thick base or cast iron, add the onion and potato, fry gently until both are soft this will be about 10 minutes and do not brown the onions and potato.
Add the tomatoes, stir using a wooden spoon and cook gently for about 4 minutes. Add the stock, salt, pepper and garlic. Cover the pan and simmer for 35 minutes. Pass the soup through a sieve to remove the skins etc. Serve with bread and garnish with herbs.
Variations
Tomato preparation
1. Put the tomatoes in a bowl, cover with boiling water and leave for a few minutes. Remove from the water and remove the skins. Quarter the tomatoes. Now use in the soup recipe but do not sieve the soup just place in a liquidiser. I prefer this method.
2. You can always remove the seeds with the skins and leave as a chunky soup.
These ideas are for personal preference.
Enjoy this soup recipe.