A tasty version of the old favourite, so much better than anything out of a tin or packet! |
Instructions
- Melt the butter into a large saucepan, then add the sliced carrot and onion and cook for a couple of minutes.
- Then add in small pieces of bacon diced and cook for a further 2 minutes - be careful not to burn the vegetables.
- Add in the diced tomatoes, salt and pepper and stock or water. Bring to the boil then simmer for 45 minutes.
- Pass the soup through a sieve to remove any skin and the vegetables.
- Put the cornflour into a cup and with a small amount of the milk mix into a smooth paste.
- Put the sieved soup back into the saucepan, add the rest of the milk and finely chopped basil and pinch of sugar. Bring to the boil, then turn off the heat and serve.
Recipe Notes
Recipe by Victoria Robertson
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