Cream of Tomato Soup

Cream of Tomato Soup

AuthorSara Maryam WatsonCategory, , DifficultyBeginner

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.

Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 8 chopped tomatoes
 1 medium diced onion
 30 g butter
 2 crushed clove garlic
 ½ cup tomato purée
 2 tsp sugar
 1 qt vegetable stock cube
 150 ml double cream
 Basil leaves or crushed
 1 qt bay leaf

1

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

2

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.

3

Bring the soup to the boil then simmer for 20 mins. Halfway through, add the basil and mix.

4

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.

5

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.

6

Now wipe the pan with a wet cloth and put the soup back in the pot and place on low heat.

7

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.

8

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

 8 chopped tomatoes
 1 medium diced onion
 30 g butter
 2 crushed clove garlic
 ½ cup tomato purée
 2 tsp sugar
 1 qt vegetable stock cube
 150 ml double cream
 Basil leaves or crushed
 1 qt bay leaf

Directions

1

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

2

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.

3

Bring the soup to the boil then simmer for 20 mins. Halfway through, add the basil and mix.

4

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.

5

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.

6

Now wipe the pan with a wet cloth and put the soup back in the pot and place on low heat.

7

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.

8

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.

Cream of Tomato Soup

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