Tomato soup

Tomato soup

Tomato soup

Posted on February 29, 2004 in Soups

Directions

  1. Heat the butter in a saucepan and roast the onion, the carrot, the celery, the mushrooms, the garlic and the leek.
  2. Add the tomatoes and the chicken stock and simmer for 40 minutes.
  3. Remove from heat. Sieve soup.
  4. Serve hot.

Ingredients

  • 6 large tomatoes
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 1 leek, finely chopped
  • 1 cup white mushrooms, cut in half
  • 1/4 cup olive oil (or butter)
  • 1 celery leaf, finely chopped
  • 500 grams chicken stock (for extra taste)
  • Salt
  • Pepper
  • 1 tspn sugar
  • 2 spoons tomato paste

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