Tomato Soup

Today's the day ........................ for a recipe

The most useful thing I did today was to make a big pan of homemade tomato soup.  It really is so easy and only takes half an hour from start to finish - and what's more, the chances are that you will have all the ingredients in the house already.  It is a real taste of summer - and bears no resemblance to the orange-coloured, gloupy tinned stuff.

So, just in case you fancy giving it a go, here's the recipe .....................

Ingredients
1.25 litres (2 pints) vegetable stock
25g (scant 1oz) butter
2 large onions, peeled and finely chopped
2 garlic cloves, crushed
1 bay leaf
25g (scant 1oz) plain flour
2 x 400g cans chopped tomatoes
salt and freshly ground black pepper

Method
Melt the butter in a large pan, add the onion and garlic and cook over a low heat for 10 minutes or until soft, stirring occasionally.

Sprinkle the flour over the onions and cook, stirring constantly for 1 minute.  

Pour in the stock, then add the tomatoes and their juice and the bay leaf. Bring to the boil, cover the pan, and simmer gently for 20 minutes. 
 
Remove the bay leaf and discard.  Puree the soup in a food processor or blender until smooth. Pour the soup back into the pan, return to medium heat and bring to a simmer.  Check seasoning.

Before serving swirl in a dollop of cream or pesto into each bowl.