Tomato soup







Cook Time

100-110 Min


  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • 2 rashers rindless streaky bacon, chopped
  • 700g/1 1⁄2lb tomatoes, peeled and chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon soft brown sugar
  • 900ml/11 ⁄2pt vegetable stock
  • 1 tablespoon double cream
  • salt and freshly ground black pepper
  • 1 tablespoon chopped fresh chives, to serve
  • Heat the butter in a heavy pan. Sweat the onion for a few minutes until soft. Add the garlic and bacon. Fry for 2 minutes without browning the bacon.
  • Add the tomatoes and fry for a further 2 minutes. Add the other ingredients except the cream and chives. Cook, covered, for 25 minutes.
  • Blend or process the soup into a purée, and adjust the seasoning if necessary. Add a dollop of cream and the chives to each bowl to serve.
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