Lyn's very easy Cream of Tomato Soup

Good Teacher Magazine 2009, Term 2, page 16

Boil your toma­toes with a bit of water until they are soft. (dif­fer­ent types of toma­toes are more watery than oth­ers, so use just enough water to stop them sticking.)

Give them a quick whiz throught he blender, and then push the pulp through an ordin­ary kit­chen sieve using a spoon. (This catches all the skins and pips.)

Pop the strained tomato back in a saucepan.

For every 2l of pulp, add about 250ml cream (You can use milk but if your toma­toes are quite acidic it may curdle. You can use soy milk or but­ter­milk instead, but the fla­vor if quite different)

Add salt and pep­per to taste and heat but don’t boil.

If it is too thick you can add more water, or milk.

Serve hot with grated cheese, chopped basil, spring onions, cori­ander or pars­ley, a blob of sour cream or yoghurt on top.

This freezes well, and the fla­vor is very dif­fer­ent depend­ing on the tomato vari­ety. For added fla­vor you could sauté onions and/or gar­lic and add just before blend­ing, or add a spot of chilli (powder after blend­ing or paste before, espe­cially sautéed with the onions)