Tomato Cream Soup

Made with fresh vine ripened tomatoes. A quick healthy soup, better for you than the sachet version. 

I used 2kg vine ripened toatoes, quartered and seeds removed.

2 red onions chopped.

I a pot heat some oil (use high heat tolarant oil, not olive). Add about 4 tablespoon of sugar and caramelise it. Once you have the desired colour add the chopped onion and stir. Add tomatoes, celery, some powder stock (vegeta) and salt. I have also added the tomato vine for flavour. Cook for about 30minutes. If you have a strong fast blender, blend it well, if not, you need to pass it through a swivel.

Taste it, you might need to add more salt, sugar, or maybe some lemon juice. 

Heat oil in a pan, add about 4 tablespoon of flour and stir. Add 1 tablespoon of tomato paste for richer colour. Once starts to discolour, add hot water, stir and add it to the tomato soup. At this stage, you might need to blend it again. Boil gently for about 5 minutes. Add some oregano and chopped fresh basil leaves. Serve with shaved parmesan cheeze on the top, pepper to taste.

Goes well with some hand made soup pasta, or some fresh bread.