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Tomato Soup [Aug. 29th, 2004|10:34 pm]

Tomato Soup
3-4 shallots
6-7 tomatoes
vegetable broth (powder)
olive oil
black pepper
chilli pepper
a couple of bay leaves
potato starch

Finely chop shallots. Heat oil in sauce pan and add the shallots. Let them cook until transluscent. Add a little water and let the shallots soften while you the tomatoes in a separate pot. Boil for about a minute before removing from the heat. Give the tomatoes a rinse in cold water. This will make it easier to peel the tomatoes (which will give you a much smoother and better soup). Peel and chop the tomatoes and add to the onions. Add basil, bay leaves, black pepper and chilli pepper. Add water (enough to make it as thick as you like your soup). Simmer for about 15-20 minutes. Use wand/hand mixer or blender to make the smooth soup. Remember to remove the bay leaves first though!! If the soup is too thin, add a potato starch mixture (a couple of tbs potato starch mixed with water) to thicken. Let simmer a few more minutes. GREAT in a bread bowl!!

Enjoy! :)