Tomato Soup Recipe

Tomato Soup Recipe

25 g/1 oz/2 tbsp butter or margarine

1 onion, chopped
1 celery stick, finely chopped
400 g/14 oz/1 large can tomatoes

30 ml/2 tbsp wholemeal flour
600 ml/1 pt/2.5 cups vegetable stock

5 ml/1 tsp chopped basil
Salt and freshly ground black pepper

20 ml/4 tsp tomato puree (paste)

5 ml/1 tsp Worcestershire sauce
150 ml/0.25 pt milk
Chopped parsley

Method:

Melt the butter or margarine in a large pan. Add the onion and fry (saute) for 3 minutes, stirring. Add the celery and cook for 2 minutes, stirring. Add the remaining ingredients except the parsley and cover. Bring to the boil, reduce the heat and simmer for 10 minutes or until the vegetables are soft. Cool slightly, then puree in a food processor or blender or pass through a sieve (strainer). Reheat, taste and re-season if necessary. Ladle into warm soup bowls and sprinkle with chopped parsley before serving.