Prep
15 minCook
1 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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. |
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