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Oh-So-Good, Creamy Tomato Soup


Clover - Jun 13th 2018, 10:28

As the wind gets colder and the nights get longer, we welcome the months of winter (not always by choice). It’s time to dust off the heaters, pull on some warm fuzzy socks, grab a blanket and indulge in a good book or a TV series you’ve wanted to watch for ages.

Sounds like the perfect winter night in, right? Now, let Clover make it tastier! At Clover, we have the perfect meal to compliment your snuggle-sesh, a creamy, warm and oh-so-good tomato soup! With the delicate blend of fresh tomatoes, slowly simmering in a delicious cream, to bring together a meal that will warm you and your soul from within. Much like winter brings the chills, Clover brings the trills, right to your taste buds!

The recipe is available in the Clover Economical Family Fare cookbook, which is filled with great, wholesome and truly South African recipes that will provide you with an omni-sensorial experience. The recipe book has in part been subsidised by Clover because we believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their business dreams through the Clover Mama Afrika project.

The project aims at identifying women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which then they can use to derive income from, in order to support orphaned and abused children and the elderly and infirm.


• 60 ml CLOVER Springbok butter
• 100 g bacon, cut into fine strips
• onion, chopped
• carrot, peeled and finely chopped
• celery stick, chopped
• 4 garlic cloves, finely chopped
• 80 ml cake flour
• 5 x 250 ml chicken stock
• x 410 g tins whole peeled tomatoes
• fresh parsley twigs
• fresh thyme twigs
• bay leaf
• 250 ml CLOVER cream
• Some salt and freshly ground pepper to taste


1. Heat the butter in a large heavy-bottomed saucepan and add the bacon. Fry the bacon until it is crispy and the fat has been fried out. Remove the bacon with a slotted spoon and drain the excess oil on a paper towel. Keep aside.
2. Turn down the heat to medium and add the onion, carrot, celery and garlic. Cook the vegetable mix until tender and aromatic. Stir from time to time.
3. Stir in the flour, and cook for 3 minutes. Pour the chicken stock into the saucepan and mix well.
4. Pulp the tomatoes and add to the soup. Bring to the boil, stirring continuously.
5. Tie the parsley, thyme and bay leaf together with a piece of string and add to the soup.
6. Turn down the heat and simmer for 20 minutes. Remove from the heat, let the soup cool down, and remove the herbs.
7. Pulp the soup in batches with a food processor or stick blender until smooth. Pour the soup back into the saucepan and heat slowly over medium heat.
8. Stir the cream into the soup, season to taste and serve immediately.

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