Tomato Soup

Yes, soup, again... But hey, it's almost winter and soup goes with winter!! Besides, once you've tasted this soup - and all the other on Rischlicious - you'll love soup, too!!
I never liked tomato soup. I think it's because I only ever tasted shop bought stuff and it was way too thick and rich for my taste. And my dad added stuff, like Worcestershire Sauce and pepper... I love my dad, but how he could eat that, only he knows!! Since home made food and especially if it is made from scratch, do taste much different that the shops, I decided to give it a go. And I was deliciously surprised...

Preparation Time: 10min
Cooking time: 5hours +
Difficulty Level: Very Easy
Serves: 6

Ingredients
2kg very ripe tomatoes
1liter boiling water
1 cube of chicken stock
2 bay leaves
10 whole black pepper corns
1tbs parsley
4 spring onions, chopped
4tbs sugar
1 onion, chopped
1tbs oil
1/2 cup cream

Method
Quarter the tomatoes and remove the hard piece where the stem was attached. Place in a pot. 

Dissolve the chicken stock cube in the boiling water and add to the tomatoes. Add the bay leaves, pepper corns, sugar, parsley and spring onion.  

 Cook for 2-3 hours, with closed lid, until the tomatoes are soft and you can easily remove the skin. Remove all the skins and the bay leaves. Pour into a blender and blend until smooth. Pour back into the pot. Heat up the oil and fry the onion until it is well browned and just starting to blacken. Add to the tomato soup. 

Now add the cream, mix well and cook on low heat for another hour or so, with closed lid. If you want it thicker, remove the lid and cook until it has reduced to your liking. This soup can and should sit for a while, for all the flavours to develop. You can serve immediately, or let it rest and just heat it up later. 

Serve with parmesan and fresh bread.

Yours in oil and veggies

Risch