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2x 410g cans diced tomatoes, 2 tbs tomato paste, 1 litre milk, 1 tsp sugar, 1 tbs butter, salt and pepper.
Blend the tomatoes until smooth and pour into a large saucepan. Stir in the tomato paste, milk and sugar and mix well. Warm the soup to a simmer over a medium heat, then stir in the butter. Do not let the soup boil or the milk will curdle. Blend with a stick blender, or strain to remove any seeds or pieces of tomato. Season with salt and pepper to taste. This makes six hearty serves of the most delicious tomato soup.
Don't be tempted to omit the sugar, it takes away the acidity of the tomatoes. The butter gives the soup a richness and also helps to thicken it.

2 tsp olive oil, 1 onion, finely chopped, 2 celery sticks, finely chopped, 2 cloves garlic, crushed, 1 bacon rasher, finely chopped, 1 x 400g can tomatoes, 3 cups water, 1 x 400g four bean mix, rinsed and drained, 100g spinach leaves, 2 tbs. parsley, chopped. 2 tsp. grated lemon rind.
Heat oil in large saucepan. Add onion and celery and cook until soft. Add the garlic and cook, stirring for 1 minute. Add the bacon and cook, stirring 5 minutes until bacon is crisp.
Add tomatoes and water and bring to the boil. Reduce heat to low. Cook, partially covered, for 15 minutes.
Add the beans and cook, partially covered, for 10 minutes.
Add spinach and cook, stirring for 1 - 2 minutes.
Season with pepper.
Combine the parsley and lemon rind in a bowl. Ladle soup among bowls and top with parsley mixture to serve.
Serve with crusty rolls.
Last updated: Jan 18, 2016 18:34:51
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