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Creamy Tomato Soup


30 ml olive oil
4 cloves garlic; finely grated
3 x 800 g canned whole Italian tomatoes; processed to a fine pulp with a blender
250–400 ml chicken stock (or vegetable stock)
15 ml sugar
5 ml salt
Ground black pepper
250 ml cream
12 slices white bread
Butter for spreading
300 g Brie cheese; sliced
20 g basil leaves (1 punnet)


1. In a medium size pot, heat the oil and fry the garlic over medium heat for about 1 min.
2. Add the fine tomatoes, stock, sugar, salt and pepper. Stir and bring to a simmer, then cook for 10–15 min. over low heat.
Add the cream and heat through without bringing to a complete boil again. Serve warm.
3. For the sandwiches, spread bread with butter (on the outside of the sandwich), & arrange slices of Brie & basil on the inside.
4. Toast in a hot pan on both sides until golden and gooey. Serve with the soup.


• Canned whole Italian tomatoes are far superior to canned chopped tomatoes, so try not to substitute the two.
• Without the stock and cream, this recipe can also double up as a versatile pizza base sauce and pasta sauce.

With Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.