Cream of Tomato Soup (4)

A proper tomato soup for the summer from ” Jane Grigson’s Vegetable Book”. It can be served hot or chilled.

Cream of Tomato Soup (4)
Print Recipe
    Cream of Tomato Soup (4)
    Print Recipe
      Instructions
      1. Simmer the vegetables and the bouquet garni with 1 1/2 pints stock until they are tender then remove the bouquet garni.
      2. Puree the soup in a blender or sieve until very smooth. Taste, add the seasoning and the remaining stock.
      3. If serving cold, stir in the cream and chill.
      4. If serving hot bring the cream to a boil in a clean saucepan and add to the soup gradually.
      5. Serve the soup scattered with basil or chives.
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