Fresh Tomato Soup

We’ve waited (impatiently) in Melbourne for tomato season and finally we can enjoy beautiful fresh tomatoes! Here is a recipe to use up some of those windowsill tomatoes.

Ingredients

• 4 cups of chopped tomatoes

• 1 brown onion

• 4 cloves of garlic

• 2 cups of vegetable stock

• 2 tablespoons of butter

• 2 tablespoons of plain flour

• 1 teaspoon of salt

• 2 teaspoons sugar (or to taste)

• Basil

• Mozzarella

Method

In a soup pot, cook the onion until softened. Add garlic and cook, stirring for a further two minutes.

Add chopped tomatoes and the vegetable stock, and simmer for around 20 minutes.

Remove from the heat and puree in a blender or food processor. Here you can strain your soup if you prefer.

In the empty pot, melt the butter on a medium heat. Stir in the flour to make a roux, cooking until it is light brown in colour.

Gradually whisk in the tomato mixture, ensuring that no lumps form.

Season with salt, pepper and sugar to taste.

Serve with fresh basil and some torn mozzarella.