Preparation
- Boil all ingredients (except butter and flour) together for 1 hour.
- Strain or mouli.
- Melt butter and mix in flour, add the moulied tomato mixture to thicken.
- Cook for a further 5-10 minutes, then bottle into sterilised jars.
Freezing your soup is a great alternative if you have plenty of room in your freezer.
Recipe courtesy of Amanda - Foxton
