Fresh tomato soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 large onion, diced
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 50g butter
- thyme, 3 sprigs
- 2 bay leaves
- 500g very ripe plum or vine tomatoes, roughly chopped
- 850ml chicken stock
- 8 tbsp crème fraîche
- basil, a few leaves
Method
- STEP 1
Cook the onion, carrot and celery in the butter for 10-15 minutes until really soft. Add the herbs and cook for a minute then tip in the tomatoes and chicken stock. Simmer for 30 minutes, fish out the herbs, add 4 tbsp of the crème fraîche then use a stick blender or food processor to whizz until completely smooth.
- STEP 2
Season then ladle into bowls, adding another spoon of crème fraîche and a couple of basil leaves to each.