Basic Tomato Soup

Thanks to Kami and his grandmother for this one! It really is a very good soup. I've called it "Basic Tomato Soup" simply because it is such a good, no-frills recipe. I use good, ripe, fresh tomatoes in this, not canned. I think the quality of the tomatoes makes a big difference - it's such a simple recipe that the flavour of the tomatoes really comes out, and the canned ones, while good in other recipes, have too much of an aftertaste. Unfortunately, this does not freeze well, because of the potato.

Serves 3-4

• 1 Tbsp soya margarine
• 1 medium sized onion, chopped
• 1 small potato (100-125g, 4oz), chopped
• 450g (1lb) tomatoes, quartered
• 1 bay leaf (optional)
• 2 Tbsp tomato puree
• 400ml (16 fl oz) vegetable stock
• Salt and freshly-ground pepper to taste

Melt the margarine in a large saucepan and saute the onion until transparent. Add potato, tomatoes, bay leaf (if using), tomato puree and stock. Bring to the boil, cover and simmer for 20 minutes.

Remove the bay leaf if used, and puree. Push through a wire sieve, if liked, to remove the tomato seeds and skins (I think this is well worth the effort). Adjust the seasoning to taste and reheat before serving.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 7 Nov 2000 - comments and questions to Kake L Pugh (kake@earth.li).