Cream of Tomato Soup

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The bread in this recipe will take 40 minutes to cook, with five minutes of preparation.

Cream of Tomato Soup

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Ingredients

  • Cream of Tomato Soup

  • 1 tbsp olive oil

  • 1 large onion

  • 1 clove of garlic, crushed

  • 2 tins of chopped tomatoes

  • 1 tbsp soft brown sugar

  • 1 bay leaf

  • 2-3 cloves

  • 1 tsp dried basil

  • 250ml evaporated milk (you can use fresh milk if you prefer)

  • 1 tbsp cornflour

  • Brown Soda Bread with Hazelnuts

  • 375g whole-wheat flour

  • 125g plain white flour

  • 2 tsp bicarbonate of soda (bread soda)

  • 1 tsp flaky sea salt

  • A handful of whole hazelnuts

  • 350 ml buttermilk

  • 1 tbsp molasses or black treacle

Method

  1. Begin with the soda bread. Heat your oven to 180 Celsius. Mix the dry ingredients in a large bowl. Make a well in the middle and add the buttermilk and the molasses. Mix well, you do not need to knead this dough, it’s a soda bread so you can just mix it with a big spoon. Once you have brought the dough together, spoon it into a one pound non-stick loaf tin and bake in your pre-heated oven for about 40 minutes. Check the loaf towards the end of baking. Tip it out of the tin and give it a tap on the bottom – it should sound a little hollow. If it does, it is done. Set it aside on a wire rack until you are ready to serve

  2. While the bread is baking, make the tomato soup. Heat the oil in a medium sized pan. Finely chop the onion and garlic and sauté them for a few minutes, until the onion is soft and translucent. Add the tinned tomatoes, the bay leaf, brown sugar, basil and cloves and season with salt and pepper. Let the pot simmer for five minutes.

  3. Warm the evaporated milk in a small saucepan. Bring it almost to the boil, and then reduce to a simmer. Mix the cornflour with a few tablespoons more of the milk and then stir it into the cakepan of hot milk. Keep the pot on a low heat, stirring constantly, until the milk is thick and creamy. This will only take a minute or two. Remove the bay leaf from the soup and gradually add the milk, stirring constantly. Do not pour it all in at once or the milk may split, slow and steady does it.

  4. Once the milk has all been stirred into the soup, bring it up to a simmer and let it cook gently for five minutes to cook out the taste of the cornflour. As with any soup, do not boil it or you will reduce the flavour. Finally, use a stick blender or a liquidiser to blitz the soup to a lovely creamy consistency. If it is a little thick for your taste, you can thin it out with some more milk. Serve immediately in warm bowls, with lots of your freshly baked soda bread, smothered in butter, on the side. Heaven.

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