Tomato Soup

A combination of fresh tomatoes (to give texture and a fresh flavour) mixed with canned tomatoes can make a very flavoursome soup, even in winter when tomatoes are not so good.

If you want a creamy soup, trickle some cream on top, or, for a Mediterranean taste, add a teaspoon of basil to each soup bowl.

Serves 4 to 5. (makes 5½ cups).

Preparation time 12 minutes. Cooking time 25 minutes.

We used the Microsafe® jug.

2 tablespoons olive oil
30 grams butter
1 onion, very finely chopped
2 cloves garlic, very finely chopped
1 slice ginger, cut into shreds
2 teaspoons honey
500 grams tomatoes, cut into very small pieces
1 can tomatoes (420 grams)
1 tablespoon long-grain rice
2 cups vegetable stock or water with a vegetable cubePut oil and butter into Microsafe® jug and add onion, garlic and ginger. Stir so they are coated. Put lid on jug with pourer open and microwave for 7 minutes. Remove, add honey and fresh tomatoes with rice and stir. Microwave for 7 minutes. Add canned tomatoes and stock and cook again for a further 8 minutes. Remove from microwave. Let rest for 2 minutes. Leave the flap open while the food is hot.

Process or use a hand-held electric blender to make a puree.

Reheat in microwave in the Microsafe® jug with lid on and pourer open or, for individual servings, in small Microsafe® containers with red steam-release vent open.