Cream of Tomato Soup
A Basic recipe of Halal Creamy Tomato Soup. Tomato soup can be very scrumptious and healthy. Our recipe is 100% halal.
You'll need a saucepan, sieve, a blender, and something to stir.
Fry the onion in the butter for 5 mins in a saucepan until softened and then stir in the garlic and cook for 2 minutes
Add the tomatoes, sugar, bay leaf and vegetable stock. Then sprinkle salt and pepper (a pinch of each) over the tomatoes and add one cup of water.
Bring the soup to the boil then simmer for 20 mins. Halfway through, add the basil and mix.
Taste the soup, at this point add in more salt, pepper, tomato puree or basil. Because of the onion, the tomato soup ends up being orangey in colour, so you can add more tomato puree.
Remove the bay leaf and now blend the soup in a food processor or blender until smooth. You want to get rid of any lumpy onion or tomato. But don't worry, you can use a sieve to separate the soup from excess skin or seeds.
Now wipe the pan with a wet cloth and put the soup back in the pot and place on low heat.
Stir in a third of the double cream and reheat the soup gently, then add the last bit of the cream. Make sure you continue stirring.
Once the soup is well mixed and hot, it is ready to serve. You can garnish with a bit of basil. And serve with bread or toast.
Ingredients
Directions
Fry the onion in the butter for 5 mins in a saucepan until softened and then stir in the garlic and cook for 2 minutes
Add the tomatoes, sugar, bay leaf and vegetable stock. Then sprinkle salt and pepper (a pinch of each) over the tomatoes and add one cup of water.
Bring the soup to the boil then simmer for 20 mins. Halfway through, add the basil and mix.
Taste the soup, at this point add in more salt, pepper, tomato puree or basil. Because of the onion, the tomato soup ends up being orangey in colour, so you can add more tomato puree.
Remove the bay leaf and now blend the soup in a food processor or blender until smooth. You want to get rid of any lumpy onion or tomato. But don't worry, you can use a sieve to separate the soup from excess skin or seeds.
Now wipe the pan with a wet cloth and put the soup back in the pot and place on low heat.
Stir in a third of the double cream and reheat the soup gently, then add the last bit of the cream. Make sure you continue stirring.
Once the soup is well mixed and hot, it is ready to serve. You can garnish with a bit of basil. And serve with bread or toast.