Wednesday, September 23, 2009

Tomato and Garlic Soup

Tomato and Garlic Soup

6 large tomatoes, peeled and seeded
2 ounces butter
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon ginger, grated
1 1/2 tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons freshly chopped parsley
to serve
1/2 loaf French bread, sliced
1/4 cup butter
1/2 cup parmesan cheese

Process tomatoes until smooth in a food processor.

Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.

Add flour, stir until combined.

Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.