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Tomato Soup


½ oz. (1 tablespoon) butter
1 onion, chopped
½ oz. (2 tablespoons) flour
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 chicken stock (bouillon) cube
1½ lb. tomatoes, peeled and roughly chopped
1 teaspoon dried basil
1 bay leaf
Salt, pepper


Serves: 5


Put the butter and onion in a large heat resistant bowl and cook for 2 minutes. Blend in the flour and cook for a further 1 minute.

Gradually stir in 1¼ pints (3 cups) water, then add the sauce, lemon juice, stock cube, tomatoes, basil, bay leaf, salt and pepper. Cook uncovered on HIGH for 10 minutes.

Remove the bay leaf, sieve the soup or purée in an electric blender then return to the bowl. Cover and continue cooking for a further 5 minutes until the soup is boiling.

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