Rich Tomato Soup -

Rich Tomato Soup

This combination of cooked tomatoes and crème fraîche or pesto creates a rich, filling soup which can be both a winter warmer or a refreshing summer starter, as it can be served either hot or cold.

Ingredients

1 kg very ripe tomatoes
1 large carrot, washed
1 onion, medium-sized, peeled
3 sticks celery, with leaves left on
1 clove garlic, peeled and chopped
1 tablespoon olive oil
2 bay leaves
A few peppercorns
Salt to taste

Details

Serves: 4

Method

Chop the vegetables roughly. If the tomatoes are not fully ripe, enhance the flavour by adding a few sun-dried tomatoes that have been soaked in hot water for 1-2 hours.

Place all the vegetables in a large saucepan and add the garlic, olive oil and bay leaves, followed by the peppercorns and salt. Cover and stew gently in the pan for 1 hour or until all the vegetables are very soft and pulpy. Stir the mixture occasionally during cooking to ensure it does not stick to the bottom of the pan, but do not add water or stock as the tomatoes contain enough liquid to make the soup.

Once all the vegetables are soft and thoroughly cooked, take off the heat, remove and discard the bay leaves and place the cooked vegetables in a food processor or pass through a sieve to purée. Adjust the salt to taste, if necessary.

If serving hot, add a swirl of crème fraîche to each serving.

if serving cold, a tablespoon of Pesto Sauce can be added for extra flavour and colour. A mixture of both crème fraîche and pesto swirled on the top also makes a delicious and attractive garnish.

Related food category:

• Soup and Starter