What you need: 1kg tomato passata Ground black pepper Thyme Rosemary Parsley Smoked paprika BasilOregano DillCoriander leaf Chives Fennel seeds Mild chilli powder 2 x turkey stock cubes 1 beef stock cube1 beef stockpot 600ml of single cream T… Read on blog or Reader Cooking with Crazy Debbie Read on blog or Reader Cream of tomato soup By William on 16th Aug 2024 What you need: 1kg tomato passata Ground black pepper Thyme Rosemary Parsley Smoked paprika Basil Oregano Dill Coriander leaf Chives Fennel seeds Mild chilli powder 2 x turkey stock cubes 1 beef stock cube 1 beef stockpot 600ml of single cream Tomato puree Method: Start by making your stock.  You'll need about 3 litres of water to the 3 stock cubes. Once the stock cubes have dissolved add the passata  and give it a stir through.  Let it simmer for 20 minutes. Add your beef stockpot and stir through. Now for the good bit - the single cream. Add this a little at a time whilst stirring. If your heat is low enough it won't curdle. Cover once more and simmer for 10 minutes Add 50g of tomato puree and stir through. Lastly add the following herbs: A moderate amount of parsley A sprinkle of basil A sprinkle of Dill A sprinkle of chives A moderate amount of thyme A moderate amount of rosemary A sprinkle of mild chilli powder A sprinkle of black pepper A moderate amount of oregano A moderate amount of coriander leaf A sprinkle of Fennel seeds A moderate amount of smoked paprika Thoroughly stir the soup to help the herbs blend and then leave to simmer for 20 minutes on a high medium. Comment Like You can also reply to this email to leave a comment.

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