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My recipe

Cream of tomato soup

You would just need 15 min to prepare this amazing soup. Very light texture plus delicate flavour make the soup simply irresistible.

Cream of tomato soup

  • 600 g tomatoes
  • 500 ml vegetable broth
  • 2 tbsp cream
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tbsp grated Parmigiano
  • 1 egg yolk
  • 1 hard boiled egg, grated
  • salt, freshly ground pepper and other herbs of your choice
  • Cut the tomatoes in quarters, place into a casserole, add half of the broth and leave to simmer on a medium heat until the tomatoes soften
  • remove from the heat and press the tomatoes through the sieve
  • transfer back to the casserole
  • heat the butter on a pan, when the butter has melted add flour and fry until golden, add the remaining broth to achieve a sauce consistency
  • pour that sauce into tomatoes, season with salt and peppers and allow to simmer for 15 min on a low heat
  • whisk together the egg yolk, cream and Parmigiano. Add to the soup. Allow to boil for 1-2 min
  • Serve with grated egg and chopped herbs of your choice

The additional flavours could be added to satisfy you taste - garlic, celery, bacon.

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