Crema de jitomate – cream of tomato soup

Ingredients for 4 portions

• 1 kgTomato, ripe
• 2 tbspButter
• ½Yellow onion, chopped
• 1 cloveGarlic, chopped
• 1 tbspPlain flour
• ≈ 500 mlWater
• 1 cubeChicken stock, or 1 tsp stock powder
• 250 mlMilk
• to tasteSalt
• to tasteBlack pepper
• 120 mlMexican crema
• 40 gCroutons (optional)

Method

1. Rinse the tomatoes, cut out the cores and quarter them.
2. Melt the butter in a saucepan over a medium heat and soften the onion and garlic for 4 minutes without letting them brown.
3. Sprinkle over the flour and stir for 1 minute. Add the tomatoes, pour in the water, crumble in the stock cube and bring to the boil.
4. Cover and simmer over a low heat for 15 minutes, until the tomatoes have collapsed.
5. Blend the soup until smooth, in batches if needed (hot soup can spurt in the blender), and sieve it back into the pan to remove the skins and seeds.
6. Stir in the milk, season with salt and pepper and heat gently for 5 minutes, stirring, without letting it boil.
7. Stir in the crema and serve straight away, with croutons if you like.

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