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Tomato Soup

Tomato Soup
Serves 6 - 8
  • 2 tbsp butter
  • 2 onions, coarsely chopped
  • 1 garlic clove, crushed
  • 1 tbsp all-purpose flour
  • 5 cups (1.25 liters) chicken or vegetable stock
  • 26 oz (800 g) canned tomatoes
  • 1 bay leaf
  • salt and black pepper
  • 1/4 cup (30 g) store-bought pesto
  • heavy cream and fresh basil leaves to garnish


  1. Melt the butter in a large saucepan, add the onions and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not browned.
  2. Add the flour to the pan and cook, stirring constantly, for 1 minute.
  3. Pour in the stock and add the tomatoes and their juice, the bay leaf, and salt and pepper to taste. Bring to a boil, cover the pan, and simmer gently for 20 minutes.
  4. Remove the bay leaf and discard. Puree the soup in a food processor or blender until smooth.
  5. Return the soup to the rinsed-out pan, add the pesto, and heat through. Taste for seasoning.
  6. Serve at once, garnished with cream and fresh basil leaves.
Winter Vegetable Soup

Garnishing with cream

With a teaspoon, quickly swirl the heavy cream in a spiral on each serving.

Winter Vegetable Soup


Imported strained tomatoes, from Italy, usually packaged in a box, make a beautiful deep red soup. Substitute 3 1/2 cups (800 g) for the canned tomatoes and then cook as directed.