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TOMATO SOUP

  • 4 to 5 cups stock (see stock recipe)

  • 2 onions  

  • 6 tomatoes

  • ¾ head garlic

  • 2 tablespoon of basil

  • 2 carrots

  • 2 stalks Celery

  1. Put stock in pot

  2. Cut up the onions, scallions, garlic

  3. Fry the onions, carrots, garlic and celery in the butter, cook until clear

  4. Cut the tomatoes into sizable chunks and dice the basil

  5. Add all components to stock

  6. Blend well

  7. Serve  

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