Last updated on May 9th, 2018 at 11:41 am
Easy-to-follow recipe for Cream of Tomato Soup with a hint of sherry. An instructional video is included.
2 cans of Italian Plum Tomatoes
1 T (15 ml) brown sugar
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
1 T (15 ml) olive oil
1 smallish onion, peeled and cut into 8 wedges
2 T (30 ml) Ina Paarman’s White Sauce Powder
2 T (30 ml) tomato paste
4 cups (1 litre) boiling water
4 t (20 ml) Ina Paarman’s Chicken Stock Powder
2 T (30 ml) sherry (optional – you can replace with 1 t (5 ml) wine vinegar)
Ina Paarman’s Chilli & Garlic Seasoning
1/2 cup (125 ml) fresh cream, lightly whipped
Drain the tomatoes in a sieve over a bowl. Cut the canned tomatoes lengthways in half.
Preheat the oven to 220C.
Pack the tomatoes in a single layer in a large casserole dish, cut side up. Sprinkle with sugar and Seasoned Sea Salt. Toss the onion wedges with oil and add them to the tomatoes.
Bake, open, for +- 30 minutes to brown the vegetables to drive off excess liquid.
In a medium size saucepan mix the White Sauce Powder with the extracted juice. Add the tomato paste. Add boiling water and Chicken Stock Powder. Bring to a slow simmer.
Put the roasted tomatoes and onions in a food processor or blender and puree until absolutely smooth. Add to the simmering soup. Cook for 10 minutes. Add sherry (if using) and season to taste with Chilli & Garlic Seasoning. Add a spoonful of lightly whipped cream to each bowl of soup.
If you want to use fresh tomatoes:
8 very ripe tomatoes, skinned
Cut the skinned fresh tomatoes in half through the waist. Remove the pips from the fresh tomatoes and leave the pips to drain in a sieve over a bowl. Rub through the sieve to extract all the tomato juice, discard the pips if using fresh tomatoes.
Proceed as above.
By: Ina Paarman