For the last days of winter:
Tomato Soup - makes 6 portions
Ingredients:
- 800 g to 1 kg baby tomatoes
- 2 red peppers, cut into cubes
- olive oil
- handful of fresh thyme
- salt
- coarsely ground black pepper
- 3 garlic cloves, crushed
- 2 onions
- 500 ml vegetable or chicken stock
- handful of fresh basil leaves
- 1 ml Creative Cuisine Cajun Sprinkle
- 5 ml sugar (optional)
- 250 ml cream
Method:
1. Roast the tomatoes, peppers and thyme with a bit of olive oil in the oven at 180 °C. It takes about 45 minutes.
2. Fry onion in a bit of olive oil in a pot.
3. Add roasted tomato mixture, stock, basil leaves and Cajun Sprinkle and cook for 10 minutes. Liquidise until smooth. Season with salt, pepper and add a bit of sugar if it tastes too sour.
4. Heat cream separately (otherwise it might separate) and add to the hot soup just before serving.
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