This recipe is so much tastier than any tinned or packet soup and the best part is…it doesn’t have a hint of garlic in it! If you can’t eat onion, then simply replace it with the fresh grated ginger in the recipe. It’s great to eat any season of the year.
- Yield: 6 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 30 Minutes
- Total Time: 45 Minutes
- 1½ lbs (725 g) fresh tomatoes, chopped
- 1 mild onion (optional) chopped.
- 2 tbsp (30 ml) of freshly grated ginger
- 1 pint (475 ml) chicken stock
- 1 handful of basil leaves chopped roughly.
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) plain flour
- 1 tsp (15 ml) salt
- 2 tsp (30 ml) brown sugar to taste
- In a frying pan, sauté the onions or ginger on a medium heat for about 10 minutes, taking care not to burn them.
- Then, in a large saucepan, over medium heat, add the tomatoes, onion (or ginger) and chicken stock. Bring to the boil and cook gently for about 20 minutes to blend all of the flavours. Remove from the hob and push the mixture through a sieve into a large saucepan. Remove anything left in the sieve.
- In the now empty saucepan, melt the butter over medium heat, gently stirring in the flour to make a thick paste, cooking until the mixture is a medium brown. Gently whisk in some of the sieved tomato mixture, so that no lumps form, then stir in the balance. Season with a little sugar and salt to taste. Serve immediately.