(recipe taken from Vegetarian Cooking for Everyone by Deborah Madison)
This is a relatively simple and quick soup to make, and MUCH better than anything you can get in a bag or can (even if that bag or can comes from Woolie’s)! I have never made broth from scratch for this soup; bouillon or concentrate works just fine (who has time to make broth, anyway?). The ground cloves are VERY important; it makes quite a difference, and I know South Africans love their cloves!
Deborah Madison’s Cream of Tomato Soup
2 1/2 tablespoons butter 2 cans diced tomatoes
1 small onion, finely chopped Pinch baking soda
1 celery rib, finely chopped 2 1/2 cups (600 ml) veggie broth
1 1/2 tablespoons dried basil 1 1/2 cups (approx 355 ml) milk
2 tablespoons flour Salt & freshly ground pepper
Tomato paste (if needed) Pinch ground cloves
Melt the butter in a soup pot over medium heat. Add the onion, celery, basil and cloves and cook, stirring occasionally, until onion is limp (about 5 minutes). Stir in the flour, add the diced tomatoes, baking soda and broth; bring to a boil. Lower the heat and simmer, partially covered, for about 20 minutes. Let cool briefly, then puree in a blender until smooth (ok, let me add something here. Throwing hot soup in a blender is just asking for trouble, in my opinion. If you’re not clumsy, then go for it. I am extremely clumsy, so I bought an immersion hand held blender for this purpose). Return the soup to the pot (if you’re brave enough to use a regular blender), add the milk, and season with salt and pepper. If the soup is too thick, add more milk or broth. If the tomato flavor isn’t as strong as you’d like, add a bit of tomato paste. Serve piping hot. Makes about 6 servings.