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