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![Tomato,Soup,,Vegan,Dish,On,White.](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Tomato,Soup,,Vegan,Dish,On,White.](https://foodlovi.com/wp-content/uploads/2023/04/Tomato-soup-585x585.jpg)
Ingredients
- 25g/1oz butter
- 1 large onion, sliced
- 1 garlic clove, crushed
- 2 rashers rindless streaky bacon, chopped
- 700g/11⁄2lb tomatoes, peeled andchopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1⁄2 teaspoon chopped fresh thyme
- 1⁄2 teaspoon grated lemon zest
- 1 teaspoon soft brown sugar
- 900ml/11⁄2pt vegetable stock
- 1 tablespoon double cream
- salt and freshly ground black pepper
- 1 tablespoon chopped fresh chives, to serve
Instructions
- Heat the butter in a heavy pan. Sweat the onion for a few minutes until
soft. Add the garlic and bacon. Fry for 2 minutes without browning the
bacon. Add the tomatoes and fry for a further 2 minutes. Add the other
ingredients except the cream and chives. Cook, covered, for 25 minutes. - Blend or process the soup into a purée, and adjust the seasoning if
necessary. Add a dollop of cream and the chives to each bowl to serve