Cream of Tomato Soup

Honest to God – this soup is the bloody business. Really superb and tastes even better than that famous tomato soup you get in a red tin!

Wot u need

700g jar passatta
300g jar double concentrate tomato puree
200g chopped onion
3 stalks celery chopped
2 big carrots chopped into little quarters
1 good tbsp butter
1.5L vegetable stock (three cubes – I use those fancy Knorr jelly things – brilliant)
1 tbsp granulated sugar
1 tsp paprika
200 mls single cream
1/2tsp bicarbonate of soda
Salt and pepper (1 tsp salt, 25 twists pepper)

Wot u do
Feckin easy. Stick everything in a pot except the cream and bicarbonate of soda. Bring to the boil. Cover and simmer for two hours. After simmered, add bicarb of soda (watch it bubble), quick stir and add the cream. Leave it for five mins till the bubbles subside. Give the soup a right good old blend – no need to re-heat.

This is a traditional west of Scotland soup. Under no circumstances should you add anything silly like basil or other old herby shite. It works without such pish 🙂

Serves 8.

Top Tip
Add bicarb before cream to stop curdling – that’s what it does.
Great soup to freeze.

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This entry was posted in Soups, Vegetarian (starter). Bookmark the permalink.

2 Responses to Cream of Tomato Soup

  1. John Blue says:

    Hi Brendan – we are in the West End of Glasgow – and enjoy and pass on your your simple honest to goodnes recipes. It was time to tell you how much your recipes are appreciated – keep up the good work. Your tomato soup is enjoyed and now made by a number of our friends for its simplicity and goodness. Your Scottish Fish Soup is simiilary enjoyed. We do ‘Meals on Wheels’ for various aged relatives and friends and both soups are requested time and again. The Tomato and Butter Nut squash soup was tried and enjoyed. Keep up the good work. John B.

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