Tomato Soup

Serve 2-3
  • 4 tbsp unsalted butter
  • 1/2 onion, cut into wedges
  • 10 medium tomatoes
  • 1 1/2 cups chicken stock
  • Pinchof salt
  • Pinch of pepper
For garnish
  • Basil leaves
  • Dried parsley
  • Heavy cream

  • Add butter to a saucepan over medium heat. Let it melt.
  • Add onion, chicken stock, and tomatoes. Let it boil then reduce heat and simmer. Cook for about 40 minutes uncover. Stir occasionally.
  • Add salt and pepper to taste, then blend the soup using a blender to a smooth texture.
  • Pour into serving dish and garnish with basil, fried parsley and drizzle of heavy cream. Serve while it’s hot.

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