Best Ever Tomato Soup. Ever.
Anyone I have ever served this too has demanded the recipe.
Ingredients
1 tin tomatoes (try and use decent ones not value ones - does make a difference)
1 chopped onion
1 chopped carrot
2 chopped rashers bacon (any)
1/2 tin of swilled out tomato water (you know rinse the tin - half full - add to pan).
1 stock cube (I use beef oxo)
1 tablespoon flour
Squish of tom puree
1 good grating fresh nutmeg
Salt & Pepper
Bay leaf if available
Method 1 (aka Doing it properly)
Make sure the carrots, onion are bacon are chopped finely.
Sweat the bacon, carrot and onion in a pan until onion softish and bacon cooked.
Add the flour and mix in.
Add the tinned toms and 1/2 tin of water and stir in.
Add stock cube, puree, nutmeg, salt and pepper and bayleaf.
Simmer on the hob for 20 mins or so stirring occasionally to stop sticking.
If it begins to look a bit lacking in liquid add a splash more water.
When carrot is soft and mushy it is ready to "whizz".
At this point REMOVE BAYLEAF (very important unless you fancy unpleasant green bits in your soup)
Whizz. Add some milk or water if a bit too thick.
Season to taste.
Eat - or drink,depending upon you view as to how one consumes soup.
Method 2 (aka being lazy)
The carrots, onion and bacon only need to be very roughy chopped
Put all ingredients in a slow cooker or casserole with lid on.
Cook on medium heat (160/180) for about an hour/hour and a half - or until carrots mushy.
Check half way to make sure not catching.
When carrots mushy is ready to whizz.
At this point REMOVE BAYLEAF (very important unless you fancy unpleasant green bits in your soup)
Whizz. Add some milk or water if a bit too thick.
Season to taste.
Eat - or drink,depending upon you view as to how one consumes soup.