organic cream of mushroom soup recipe

The quality of soup available in the supermarkets has really improved in the last couple of years. There is little better than a fresh home made organic tomato and basil soup. And if you've made some crusty bread

organic tomato & basil soup

ingredients (serves 4)

30ml olive oil

1 onion chopped

2.5ml caster sugar

1 carrot finely chopped

1 potato finely chopped

1 garlic clove chopped

675g ripe tomatoes ideally from your garden

5ml tomato puree

1 bay leaf

1 sprig of thyme

1 sprig of oregano

4 fresh basil leaves

1/2 pint of chicken or veg stock

2-3 pieces of sun dried tomatoes in olive oil

recipe

  1. Heat the oil in a large sauce pan, add the onion and sprinkle in the caster sugar. Cook gentlyfor 5 minutes.
  2. Add the chopped carrot and potato, cover the pan and cook over a low heat for a further 10 minutes, without browning the vegetables.
  3. Stir in the garlic, tomatoes, puree, herbs and stock and season liberally with salt and pepper. Cover the pan with a tight fitting lid and cook gently for half an hour until the veg is cooked through.
  4. Remove from the pan from the heat and press the soup, througha sieve or food mill to extract all the skins and pips. Add a little more salt and pepper to taste.
  5. Slowly reheat the soup then ladle into your favorite bowl and make sure there plenty of room for your dunking bread. Cut up some sundried tomatos and basil and drop on top of the soup so you look like a fancy chef.