Great Tomato Soup
Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 30 minutes
2 tbsp butter
1 medium onion, chopped
2 garlic cloves, crushed
1 celery stick, finely diced
1 small carrot, peeled and finely diced
2 tbsp flour
1kg fresh tomatoes, skinned, seeded, and chopped, juice reserved
500ml chicken stock
1 tbsp sun-dried tomato purÃ©e
1 tbsp fresh basil leaves
2 tsp chopped fresh thyme
1 bay leaf
salt and freshly ground pepper
100ml white wine vinegar
2 tbsp sugar
handful of fresh basil stalks
100ml double cream
You will need:
Measuring spoons, cook’s knife, chopping board, measuring cup, large heavy-based saucepan, small saucepan, sieve, spatula, food processor or blender
In a large , heavy-based saucepan, melt the butter over medium heat.
Add in the onion, garlic, celery and carrot and cook, stirring frequently, until softened, around 3-5 minutes.
Add in the flour and cook, stirring constantly for1-2 minutes, without allowing to colour.
Add in the tomatoes with their juice, the stock, sun-dried tomato puree, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, for 20 minutes. Remove and discard the bay leaf. Season with salt and freshly ground pepper.
Meanwhile, in a separate small saucepan heat together the vinegar, sugar and basil stalks and cook briskly until reduced by half. Strain and reserve.
In a food processor or blender, puree the tomato soup until smooth. Return to the pan and gently reheat. Stir in the double cream.
Mix in the vinegar reduction to desired taste.
Serve with a dollop of whipped cream, a grind of pepper and croutons.