I have always loved Tomato Soup! When I made this version for my “Alchemist’s Apprentice”, Isabella, she stated that it was “the cleanest tomato soup I have ever tasted!” And proceeded to eat the lot! It is really light as well as creamy in texture and, with the addition of the garlic and basil, delightful on the palate, too! Great served with the Low Carb-High Protein Cheese Scones. Yummy!
Equipment:- Food Processor - Silicone Spatula - Sharp Knife - Cutting Board - Large Pan - Hand Blender - Old-Fashioned Tablespoon - ½ teaspoon measure Weighing Scales - Wooden Spoon
Ingredients 1.5kg Vine Tomatoes - 1 thin Leek - 4 cloves Garlic - ½ Medium Onion - 1 Medium Potato - 1 pack fresh Basil - 3 oz / 75 g Butter 150 ml / 5 oz boiling water - 1 ½ tablespoons Vegetable Bouillon - 1tablespoon Olive Oil - 1 tablespoon Carotino Oil ½ teaspoon Chilli - ½ oz / 10-15 g Butter - Salt to taste Method
Peel the onion, leek, potato and garlic and cut into largish pieces. Put in food processor. Cut up the unpeeled potato into eight and add in
Process on high, until the vegetables are very small
Melt the butter on medium heat in large pan. Add the vegetables and mix in well, cooking with butter. Put lid on and on low heat, cook for 5 minutes, stirring occasionally so it doesn’t stick. Meanwhile, rinse out the food processor container and blade
Process the tomatoes/quarter before putting in processor. Add to the vegetables and stir well then add the vegetable bouillon and boiling water. Stir well, cover and cook on medium heat for 10-15 minutes
Add the chilli and oils and stir
Roughly tear the basil leaves and add. Stir in well then cook for further 3 minutes
Blitz with the hand held blender and add in the extra butter then blend more until mostly smooth
Check taste;, adding salt if required then serve,
For More Recipes click HERE To purchase Volume One of The Alchemist's Cookbook Series - Cakes-Cordials-Breads & Soups - click here To register interest in purchasing Volume Two of The Alchemist's Cookbook Series - Breakfasts-Light Bites-Breads & Soups - click here
