Tomato soup

By kenzofish

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Roasted Tomato Soup

Tomato and Mascapone Soup

Ingredients

55g butter
1 small onion, finely chopped
450g tomatoes chopped
1 bay leaf
3 tbsp. plain flour
600ml milk
salt and pepper
sprigs of fresh basil to garnish

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Melt half the butter in the saucepan. Add the onion and cook over a low heat for 5-6 minutes until softened. Add the tomatoes and bay leaf and cook, stirring occasionally for 15 mins.

Step 2

Meanwhile, melt the remaining butter in another saucepan. Add the flour and cook, stirring constantly for 1 minute. Remove the pan from the heat and gradually stir in the milk. Return to the heat, season with salt and pepper and bring to boil. Continue to cook until smooth and thickened.

Step 3

When the tomatoes are pulpy, remove from the heat. Discard the bay leaf and pour the tomato mixture into a blender. Process until smooth, then push through a sieve into a clean saucepan. Bring the tomato mixture to boil, then gradually stir in the milk mixture. Season to taste with salt and pepper. Garnish with basil and serve.