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Cream Cheese and Tomato Soup  HT   SP  55mins

Serve 4    Hot  Vegetables Vegetable Soups 

 

Ingredients:

3 tbsp Olive Oil

1 Onion, sliced

1 garlic Clove, crushed

450g/1lb Tomatoes, peeled and chopped

2 tbsp Tomato Purée

1 teasp Sugar

1.1L/2pts Chicken Stock

Salt and Pepper

50g/2oz vermicelli

100g/4oz Cream Cheese

 

Instructions

 

1. Heat the oil in a large pan and fry the onion and garlic until soft and transparent. Add the tomatoes, tomato purée, sugar, stock, salt and pepper, bring to the boil and simmer gently for 30 minutes, stirring occasionally.

 

2. Break the vermicelli into short pieces and add to the soup. Continue to cook for a further 8-10 minutes.

 

3. Just before serving, add the cream cheese in small pieces, little by little. Stir until dissolved. Serve immediately.

 

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

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