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Cream of tomato soup, an old favourite revisited

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the sourdough cubes with a little oil until coated and cook in the oven until golden brown all over, turning a couple of times. Drain well and set aside.
  • Heat the butter in a large heavy-bottomed pot and gently sauté the bacon, onion, carrot and garlic until tender, regularly stirring.
  • Add the tomato paste. Mix well and cook for a few minutes, continually stirring.
  • Then add the flour and cook for a couple of minutes.
  • Add the tomatoes with 4 cups stock, the thyme, bay leaves and ground pepper. Mix well, turn the heat down and simmer for about 30 mins until the vegies are very tender, adding a little more stock if too thick. Then briefly process and return to the pot.
  • Stir in the cream and taste for seasoning.
  • To serve, ladle the soup into individual bowls and top with a dollop of sour cream and a sprinkling of chives.

Ingredients

  • 2 cups small cubes sourdough
  • olive oil
  • 2 tbsp butter
  • 3-4 full rashers streaky bacon, finely sliced
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 1 heaped tbsp plain flour
  • 2 cans diced tomatoes
  • 4+ cups chicken stock
  • 2-3 sprigs fresh thyme
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • ½ cup cream
  • sour cream
  • 2 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm