Almost Instant Tomato Soup with a Pesto Dressing
1 tbsp sunflower oil or large knob of butter
1 large tbsp. plain flour
125g (4 ½oz ) finely chopped onion
1 garlic clove, chopped
400g (14oz) very ripe tomatoes, chopped or 1 x 400g tin tomatoes
1 carton passata
Generous pinch of sugar
400 mls (14 fl oz) chicken or vegetable stock
50 mls (2 fl oz) double or regular cream
Sea salt and freshly ground black pepper
Dressing: 1 tbsp chopped fresh basil or 2tsp basil pesto mixed with 2 tbsp yoghurt
- Melt the butter in a large saucepan with a little sunflower oil and add the onion. Cover and cook on a medium heat for approximately 5 minutes to soften. When soft, mix in the tablespoon of flour and cook for 1 minute.
- Add the garlic, tomatoes, passata, salt and pepper and sugar and mix well to blend in the flour and cook for 5 minutes to infuse the flavour.
- Next add the stock, bring to the boil and reduce the heat and simmer for 5 minutes.
- Add the cream and simmer for just 1 minute, then serve with a garnish of your choice. The pesto/yoghurt mixture drizzled is delicious and looks very impressive.
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Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD
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