Sunday, 27 February 2011


This tomato soup is both delicious and wholesome. The recipe for this tomato soup is simple and easy to follow, but will not fail to impress your guests when it is served to them.  Tomato soup at its finest.


2lb/900 grams of tomatoes - peeled and quartered ( or 2 tins of chopped tomatoes)
1 1/2 lb / 700 grams of butternut squash - cubed
2 x Medium Onions - chopped
1 x carrot - roughly sliced
1 x leek - sliced
1/2 a small swede - cubed
3/4 pint of chicken or vegetable stock
1 large nob of butter or 1 tsp of olive oil
3 tbsp of fresh basil leaves
2 tbsp of fresh parsley leaves
2 tsp of fresh thyme leaves
salt and freshly ground pepper according to taste


Prepare the butternut squash, onions, carrot, leek and swede.  Place these vegetables into a saucepan, adding the olive oil.  Allow the vegetables to gently cook for 5 minutes.

Add the tomatoes, stock and herbs.  Bring just to the boil, and then reduce the heat and allow the soup to simmer for 20 minutes.

Remove from the heat and with a hand-held blender puree the mix until it is almost smooth. Season with salt and pepper, add the cream and stir gently for 5 minutes. To finish, garnish with the basil leaves and serve with warm, crusty rolls

Delicious home made soup using fresh and tasty produce.

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