Piccadilly tomato creamy soup


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    • 2 kg Jolife Piccadilly tomatoes
    • 1 large onion
    • 2 cloves garlic
    • 2 tablespoons flour
    • 1 teaspoon sugar
    • 1 knob of butter
    • 2 tablespoons olive oil
    • 3/4 litre vegetable stock
    • 150 ml heavy cream
    • Ground cloves
    • Salt and pepper to taste


    Melt the butter in a pan with the oil over low heat. Peel and chop the onion, add it to the pan and cook for about 10 minutes, then add the garlic cloves, peeled and finely chopped. Dust with the flour and continue cooking for a few minutes more, stirring thoroughly.
    Add the cherry tomatoes, rinsed and chopped, to the pan with the sugar and vegetable stock. Bring to a light boil and cook over low heat for about half an hour. Turn off the heat, add the ground cloves, salt and pepper and let cool slightly. Run the soup through a food mill. Pour in the cream, stirring to combine. Serve the soup with croutons or garnish with fresh parsley leaves, if liked.