Cream of Tomato Soup - Amelia Gordon

Ingredients

Butter for frying
1 medium onion peeled & chopped
4 streaky bacon rashers diced
1 tbspn flour
1lb fresh tomatoes halved & seeded
1 tin of tomatoes
1 pint of chicken stock
Salt & freshly ground black pepper
1 tspn chopped fresh basil or ½ tspn diced basil
¼ pint of single cream

Method

1. Melt knob of butter in pan, add onion & bacon, cook gently for 5 mins.
2. Stir in the flour & cook for 1 minute stirring constantly
3. Add the fresh tomatoes, plus the tin & gradually stir in the stock
4. Bring to the boil, lower the heat, season to taste and add the basil
5. Half cover and simmer for 20 mins.
6. Remove the pan from the heat and run soup through sieve
7. Return the soup to the rinsed out pan and reheat
8. Adjust seasoning add cream stir and serve

If you like a little spice add some chilli powder
You can liquidise instead of sieving and then sieve to remove the tomato skins.