Creamy Tomato Soup
(This is nice big batch of soup, you can freeze it – or just half the ingredients)
25 Fresh tomatoes – boiled and skins removed.
2 large onions
2L Chicken Stock
2 tsp Baking powder
1 tbsp Ground Cumin
Salt & pepper
Fry up the onions in oil, with a teaspoon of sugar over, you want your onions nice and transparent.
Add the skinless tomatoes, using a potato masher, mash up the tomatoes. Turn heat to low and let simmer for about 15 mins with lid on. The tomatoes will create its own moisture during the cooking process.
Add salt & pepper and mixed herbs. Let simmer for 10 more minutes.
Add the baking powder and give it a good stir, foam will form, just keep stirring. Place lid back on and let simmer for 15 minutes.
Add ground cumin in, and let simmer for a further 10 minutes.
Add chicken stock and let simmer for 5 more minutes
Using a hand held blender, remove pot from heat and run your blender through until you have a nice smooth consistency. (There will still be lumps, do not worry too much about this)
Run the soup through a fine sift, and let all the liquid run into a separate pot. (Keep the “pulp” as I use this for tomato puree)
You should be left with a beautiful deep orange liquid. Bring liquid to a boil, now season to your liking with salt and pepper.
If you are serving immediately, add cream now and stir, serve pipping hot.
If you are going to freeze, add the cream only when you have defrosted and are about to serve again.