Thick Tomato Soup

INGREDIENTS

• 2 onions chopped
• 1 clove of garlic, crushed
• 3 baby marrows, chopped
• 2 celery stalks with leaves, chopped
• 30 ml cake flour
• 2 tins (400 g each) whole peeled tomatoes
• 15 ml tomato paste
• 750 ml vegetable stock
• 2 baby leaves
• 10 ml sugar
• 5-10 ml fresh chopped origanum and 5 ml thyme
• salt & freshly ground black pepper to taste
• 125 ml milk, cream or sour cream

METHOD

• Saute the onions & garlic until transparent
• Add baby marrow and celery and saute for another 3 minutes
• Add the flour and stir well until all is absorbed
• Add tomatoes with liquid and mix well with vegetables
• Add rest of ingredients except milk or cream and bring soup to the boil
• Simmer for 20 minutes to develop flavour
• Remove bay leaves
• Blend in food processor
• Add milk or cream

SERVING TIPS

• Before serving soup in a Munch Bowl, make sure the bowls are not cracked or damaged
• The Munch Bowl will hold thick soup for at least 30 minutes maintaining it's crispness and shape