Rustic Tomato SoupComfort Food 101
By Jody AllenRustic Tomato Soup tastes nothing like nails! It’s a brilliant Tomato soup recipe that I really love.
It’s a great way to use up any excess tomatoes when they are in season – and it freezes beautifully! Insanely good for you and for the whole family. Make a batch today!
serves
4time needed
prep cookingredients
8difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 102g serve |
Qty per 100g |
|
| Energy | 1479kJ | 1457kJ |
| Protein | 6.8g | 6.7g |
| Fat,total | 1.02g | 1g |
| -saturated | 0.58g | 0.57g |
| Carbohydrate | 44g | 43g |
| -sugars | 30g | 30g |
| Dietary Fibre | 0.97g | 0.96g |
| Sodium | 240mg | 236mg |
Ingredients
- 2 tbsp Sugar
- 2 tbsp Cornflour
- 1/2 cup Milk
- 1/2 tbsp Salt to taste
- 1 Large Onion
- 2 Kgs Ripe Tomatoes
- 1/2 tbsp Baking Soda (or A Pinch)
- 1/2 cup Water
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Method
- Cut up tomatoes and onion in a large saucepan, add sugar, salt and water, bring to the boil and simmer for approx 1 hour.
- Strain through a sieve or sauce strainer to remove skins and seeds and return liquid to saucepan and reheat.
- Add pinch of baking soda.
- Mix cornflour to a smooth paste with milk and stir into the soup before it comes to the boil.
- Stir well.
- Serve hot with cheesy toasts or croutons.