CREAM OF TOMATO SOUP

This recipe took years to develop — so many versions over the years turned out to be insipid and watery and went down the sink or into the chook scraps pot. An added advantage of this final version is that any leftovers can be used in a sauce for pasta.

Serves 4

         1 tablespoon olive oil

         2 teaspoons butter

         1 onion, finely diced

         2 cloves garlic, crushed

         2 x 400g cans diced tomatoes or 800g fresh tomatoes

         2 sprigs rosemary or 1 tablespoon shredded basil leaves

         2 teaspoons Worcestershire sauce

         2 teaspoons tomato sauce (ketchup)

         1 rounded tablespoon tomato paste

         ¾ teaspoon salt

         ½ teaspoon brown sugar

         ¼ teaspoon paprika

         pinch of mustard powder

         1 teaspoon sweet chilli sauce

         250ml chicken or vegetable stock

         ½ cup cream

Heat the oil and butter in a large saucepan over medium–low heat. Add the onion and sauté gently until soft. Add the garlic and sauté for 1 minute more.

Stir in the tomatoes, rosemary or basil, sauces, tomato paste, salt, sugar, paprika, mustard, chilli sauce and stock and bring to the boil. Simmer for 15 minutes. Remove the rosemary sprigs and stir in the cream. Reheat but do not allow to boil again.