johngood_____ > wrote:

> Would anyone be able to advise a novice on how to make a very simple tomato
> soup, basically using either tinned tomato puree or tinned tomatoes please?

Please set your word wrap to 72 characters. Thanks.

Here is a brief recipe from _Cooking in Ten Minutes_ by Edouard de
Pomiane. The tomato extract referred to in the recipe is, I am sure,
the same as concentrated (triple, as is often the case in Europe) tomato
paste. Obviously, adjust the amount of the ingredients, especially
water and tomato paste, to your taste. For stirring in the semolina,
use a whisk and be fast and diligent. For further cooking, continue to
stir or use a stick blender, at least occasionally. Depending on what
you do, you'll get anything from a thin soup to a kind of porridge,
tasting more or less intensively of tomatoes.

Victor

Tomato soup

Boil three-quarters of a pint of water in a saucepan and stir in a good
soupspoonful of tomato extract.
Add two dessertspoonfuls of fine semolina, stirring as you do so.
Salt. Let it boil six minutes. Add two ounces of thick cream. Serve.