the Best Tomato Soup
Over a year ago
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Ingredients
- 40g butter
- 100g Streaky bacon - chopped
- 2 large leek. sliced
- 1 medium onion. chopped
- 1 clove garlic. crushed
- 750g tomatoes.quartered
- 1 tbsp plain flour
- 1 pint chicken stock
- 1 tbsp caster sugar
- 1 tbsp tomato puree
- salt and freshly ground black pepper
- Fresh Basil Leaves
- ½ tsp Dried basil
Accompaniment
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Method
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1
melt the butter in a large saucepan, add the bacon, leeks, onion, dried basil,garlic and fry for 5 minutes, add the tomatoes and cook for a further 5 minutes, sprinkle in the flour and cook for a further minute gradually stirring in the stock and bring it to the boil,keep stirring then lower the heat, add the sugar,tomato puree and salt and pepper to taste, cover and simmer for 25 minutes,remove from the heat and allow to cool slightly, then blend with a hand blender until most of the lumps are gone, patiently pass the soup through a sieve discarding the pulp then return it to a clean pan to reheat, adjust the seasoning to your own taste, serve with a few fresh basil leaves on top .
can be made 2 days in advance if it is stored in a glass bowl and covered in cling film in the fridge.
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