Soups Recipes - Tomato Soup

Ingredients

• 500g/18 oz rice tomatoes, cut into large chunks

• 1 medium potato, chopped

• 1 small onion, coarsely chopped

• 900ml/1 1/2 pts/3 3/4 cups water

• oil for deep-frying

• 2 brown bread slices, cut into 1 cm/1/2 in squares

• salt and pepper

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Method:

1. Place the tomatoes, potato, onion and water in a large pan over a medium heat and bring to the boil. Reduce the heat and bring to the boil.

2. Reduce the heat to medium-low, cover and cook for about 20 minutes until the potato and tomato pieces are tender and mushy. 

3. Remove the tomato skin. Puree the soup in a blender or rood processor. Return to the pan to reheat. then boil until the soup is the consistency you prefer.

4. Meanwhile, heat the oil in a deep frying pan over a medium heat. Fry the bread squares until golden brown. Serve the soup in bowl, sprinkled with the crispy croutons and salt and pepper to taste.