Fresh Tomatoes

Fast Tomato Soup

Make this soup in 15 minutes flat from ingredients that are usually in the home. If you have chives in the garden, add chopped chives serving instead of parsley.


COOKING TIME: 15 minutes

1 oz (25g)butter

1 small onion, finely chopped
1 oz (25g) flour
half pint (300ml) water
2 and a half oz (62g) can tomato puree
2 and a half oz (62g) can tomato puree
half a pint (300ml) milk
1 teaspoon caster sugar salt
freshly ground pepper
grated parmesan cheese
freshly chopped parsley

Melt the butter in a saucepan, add the onion and fry gently for about 5 minutes, or until soft but not coloured. Stir in the flour and cook for a minute, without colouring.

Draw the pan off the heat and gradually add the water and tomato puree. Stir until smooth, and then return to the heat and bring back to the boil, stirring until thickened. Add the milk, sugar and seasoning, stir until well blended simmer gently for 7 minutes.

Tastes and check seasoning. Pour the soup into bowls, sprinkle cheese and parsley, and serve at once.

SERVES 2 to 3