25 g/1 oz butter 1 onion, thinly sliced
1 kg/2 1/4 lb plum tomatoes, peeled, de-seeded and sliced
2 potatoes, diced
100 ml/3 1/2 fl oz double cream
salt and pepper Parmesan cheese, freshly grated, to serve
croûtons, to serve


1.Melt the butter in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2. Add the tomatoes and cook for 15 minutes. Season with salt and pepper to taste, pour in 750 ml/1/pints water, add the potatoes and bring to the boil. Reduce the heat and simmer for 1 hour.
3.Transfer to a food processor and process to a purée, then pour into a saucepan. Reheat, then stir in the cream. Pour into a soup tureen and serve with Parmesan and croûtons.

Leave a Reply

Your email address will not be published.