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Fresh Tomato Soup

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“I use vegetable broth in this recipe, but you can use chicken broth if you prefer. If you cannot find sun-dried tomato paste, you can use the same amount of oil soaked sun-dried tomatoes, just crush them well. I serve this with garlic bread topped with cheese.”

Ingredients Nutrition


  1. Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes. Put them in a large heavy pan and pour in the broth. Bring it just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.
  2. Stir in the sun-dried tomato paste, vinegar, molasses and basil. Season with salt and pepper, then cook gently, stirring, for 2 minutes. Process the soup in a blender in batches, then return to the pan and reheat gently.
  3. Serve in bowls topped with cream fraiche and garnish with basil leaves.

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