Lancewood
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Tomato Soup
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Lancewood Tomato Soup

Ingredients

15 ml oil
30 ml butter
1 onion(s) , chopped
1 carrot(s) , grated
1 garlic clove(s) , crushed
820 g canned whole peeled tomatoes , undrained
30 ml tomato purée
375 ml vegetable stock  or chicken stock
30 ml sugar
15 ml soy sauce
salt & freshly ground black pepper  to taste
250 ml LANCEWOOD® Sour Cream
15 ml milk

 

To serve:

fresh basil , shredded
1 small French loaf

Method

Heat the oil and butter and fry the onion, carrot and garlic until soft and golden.

Add the tomatoes, tomato puree, stock, sugar and soy sauce.

Simmer over low heat for 10 minutes. Cool slightly. Use a stick blender or food processor and blend until smooth.

Season to taste and add 180 ml of the sour cream and mix in.

Mix the remaining sour cream with the milk to a thick runny consistency.

Drizzle over soup and sprinkle basil leaves over.

Serve with French loaf.

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