Dutch tomato soup

Name: Dutch tomato soup
Total time: 45 min
Yield: serves 4
Ingredients: onion 1 large, diced; carrot 1, finely chopped; celery 1 stick, finely chopped; butter 50g; thyme; bay leaves 2; very ripe plum or vine tomatoes 500g, roughly chopped; chicken stock 850ml; 8 tbsp; basil a few leaves

45 minutes
serves 4
A little effort

This Dutch tomato soup was inspired by the incredibly rich bowl of tomato soup served at Café de Jaren in Amsterdam

August 10, 2016 at 3:15 pm

Ingredients

onion 1 large, diced
carrot 1, finely chopped
celery 1 stick, finely chopped
butter 50g
thyme
bay leaves 2
very ripe plum or vine tomatoes 500g, roughly chopped
chicken stock 850ml
crème fraîche 8 tbsp
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.