Great Tomato Soup
Servings: 4
Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Ingredients
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 purée
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
To serve:
whipped cream
croutons
You will need:
Measuring spoons, cook’s knife, chopping board, measuring cup, large heavy-based saucepan, small saucepan, sieve, spatula, food processor or blender
Method
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In a large , heavy-based saucepan, melt the butter over medium heat.
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Add in the onion, garlic, celery and carrot and cook, stirring frequently, until softened, around 3-5 minutes.
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Add in the flour and cook, stirring constantly for1-2 minutes, without allowing to colour.
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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.
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Meanwhile, in a separate small saucepan heat together the vinegar, sugar and basil stalks and cook briskly until reduced by half. Strain and reserve.
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In a food processor or blender, puree the tomato soup until smooth. Return to the pan and gently reheat. Stir in the double cream.
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Mix in the vinegar reduction to desired taste.
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Serve with a dollop of whipped cream, a grind of pepper and croutons.
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