Cream of Tomato Soup

I used to make a really thick mixture of tomatoes, onion, and chilli – so chunky it was almost a salsa – called it a soup and ate it with Bread. Galit wasn’t so keen on this, preferring a creamy texture, and the recipe got adapted to cater for her taste. It is a great match up for a Pain de Campagne (French Country Bread).

Cream of Tomato Soup
A tomato soup that can be as creamy as you want it.
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  1. 1 onion, chopped
  2. 3-4 cloves garlic, minced
  3. 2 cans (400 grams each) of chopped tomatoes
  4. Salt and Pepper
  5. Pinch of sugar (yes, sugar)
  6. [Optional] 1/4 teaspoon chilli powder
  7. 1/2 cup milk (or a couple of tablespoons cream)
  1. Fry onion in a large pot until soft but not coloured
  2. Add garlic to pot. Fry a couple of minutes more
  3. Add tomatoes to pot. Bring to boil. Simmer for 20 min.
  4. Add salt, pepper, sugar, and chilli to pot.
  5. Blend the mixture in batches (careful as the hot mixture will explode violently when blended)
  6. Return to pot
  7. Add milk (or cream). Stir enough in to get the consistency you want. Heat.
  8. Serve.
  1. Use milk if you are calorie conscious and cream if you live for the moment.
Balagan Recipes

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