Cream of Tomato Soup

Name: Cream of Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 onions, chopped; 1 carrot, chopped; 25 g butter; 750 g tomatoes, chopped; 4 tablespoons flour; 1 liter chicken stock (or vegetable stock, or water); 1 garlic clove, chopped; 1 teaspoon salt (if your stock is already salted, then you don't need this); 1 tablespoon sugar; 4 black peppercorns; 250 ml single cream

Submitted by kindelina

"Simple cream of tomato soup"

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Ready In:: 45mins
Ingredients:: 11
Serves:: 4

ingredients

2 onions, chopped
1 carrot, chopped
25 g butter
750 g tomatoes, chopped
4 tablespoons flour
1 liter chicken stock (or vegetable stock, or water)
1 garlic clove, chopped
1 teaspoon salt (if your stock is already salted, then you don't need this)
1 tablespoon sugar
4 black peppercorns
250 ml single cream

directions

Melt the butter in a pan and soften the onions and carrot for about 15 minutes. Stir in the flour and cook for a minute. Add the tomatoes, stock, garlic, salt, pepper and sugar. Bring to the boil and simmer for about 90 minutes. Leave to cool.
Take the soup, a ladleful at a time and force it through a sieve, pushing the soft vegetables through with the back of a spoon. This removes all the seeds and tomato skin. No, whizzing it through a blender is no subsitute. It doesn't take long and isn't as tedious as it sounds.
Return to the heat, add the cream and check for seasoning.
Serve, with a sprinkling of chopped chives.