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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Melt butter gently in saucepan. Add onion and fry gently until softened (add garlic along with, if you are using).
Add 'good' tablespoon of flour and stir and fry on a low heat, stirring, until it's a sandy texture. Be careful not to burn!!
Add the stock a little at a time, whisking to keep smooth, until all stock added. Then add tomatoes and tomato puree.
Cover and simmer on lowest heat for 1/2 to 1 hour (depends how hungry you are) until tomatoes are well and truly softened and the colour is nice and even. Be sure to stir a good few times to prevent sticking.
You now need to sieve the soup, pushing with the back of a wooden spoon, stirring and scraping to get all the juices through, then discard the pips, onion and peel.
Return to the heat for a minute or so and add basil, salt, and pepper to taste. Serves 2 to 4 depending on bowl size and appetites!
Could easily be made dairy free, gluten free, vegetarian or vegan without affecting the taste.
O.M.G!!! Great soup. I have always been a certain brand of Tomato soup girl ( has to do with Granny giving to me as a child!). But with a glut this year decided to try my own. Read the reviews & opted for this one as it's the easiest. Doesn't stay in the house long enough to freeze for winter although today I live in hope!!!
Don't do this in a soup maker as the tomatoes bounce around too much & interfere with the sensor. - 23 Aug 2014
excellent recipe and very quick to make. i put the toms through the food processor to make it quicker and added a couple of courgettes just because they were there a swirl of cream on top to finish off YUMMY!!! - 28 Jul 2011