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tomato and garlic soup

tomato and garlic soup

  • 1.5kg (6 large) tomatoes, peeled, seeded
  • 20g butter
  • 300g (2 medium) onions, finely chopped
  • 4 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons plain flour
  • 500ml (2 cups) chicken stock
  • 1 tablespoon tomato paste
  • 2 teaspoons sugar
  • 2 teaspoon chopped fresh oregano
  • 2 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • Parmesan toast
  • 1 small French bread stick
  • 60g butter, softened
  • ½ cup grated parmesan cheese

Blend or process tomatoes until smooth. Heat butter in pan, add onions, garlic and ginger, cook, stirring, until onions are soft. Add flour, stir until combined. Remove from heat, gradually stir in tomatoes, stock, paste and sugar, simmer, uncovered, about 15 minutes or until slightly thickened; stir in herbs. Serve with parmesan toast. Parmesan toast: Cut bread into 3cm slices. Combine butter and cheese in bowl, spread mixture evenly over bread, grill until cheese is melted.

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