Wednesday, January 19, 2011

Tomato Soup

  • 3 tbsp butter
  • 6 medium tomatoes, quartered
  • 1 medium onion, chopped coarsely
  • 1 carton (900 ml) chicken stock
  • 1 bay leaf
  • 1/2 tsp ground black pepper
  • 1 tsp orange rind, grated
  • 2 tsp lemon juice
  • 1 teaspoon sugar
  • salt, to taste
  1. Heat the butter on medium and fry the tomatoes and onion for 10 minutes.
  2. Add the stock, bay leaf, pepper and rind and bring to a boil.
  3. Reduce to medium-low and let simmer for 45 minutes, uncovered.
  4. Remove bay leaf and puree in a blender or using a hand blender.
  5. Add lemon juice, sugar and salt to taste.
  6. Bring back to a boil and serve.
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  1. Dan what a delicious sipping soup, I love a mug of rich soup that can be sipped slowly and enjoyed. This one with no milk, is different, thanks.

  2. I like the orange rind you added to this classic soup. sounds delicious.

  3. @FoodHunter: the orange surprised me. I'm not much for orange flavoured anything, unless I'm eating an orange. I thought it would overpower the flavour, but it's not a dominant flavour.


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