Creamy tomato soup
I was inspired by Jo Pope's recipe.
It takes 5 minutes to prepare and 70 minutes to cook. The ingredients I used are:
1kg vine tomatoes
3 garlic cloves, unpeeled
1 tbsp tomato purée
500ml vegetable stock
140ml double cream
1 onion, roughly cut
2 tbsp dried thyme
1 bay leaf
1 tbsp balsamic vinegar
1 tsp malt vinegar
3 tsp sugar
1 tsp chilli flakes
1 tbsp butter
2 celery sticks
2 tbsp dried basil
Method:
Add the tomatoes, basil, garlic cloves and onion to a large baking tray. Season with salt and pepper and drizzle the olive oil, balsamic vinegar and thyme all over.
Transfer tray to a preheated oven let it cook for 45 minutes at 190°C.
After 25 minutes, add the butter, bay leaf and chilli flakes to a large saucepan on medium heat and let the butter melt.
Add the celery sticks to the pan and let it cook for 10 minutes until tender.
Mix the vegetable stock, sugar and tomato purée in a large bowl until everything has dissolved.
Take the tray out once the tomatoes are done and squeeze the garlic to extract their juice. Drizzle that garlic juice in the pan and discard the skin.
Add the tomatoes and the juices from the tray to the pan. Gradually add the stock mixture followed by malt vinegar.
Season with salt and pepper and let it cook for 5 minutes.
Remove the bay leaf and the pan from the hob. Transfer the whole lot to a soup blender and blend until smooth.
Transfer the soup back to the pan on low heat. Add the cream and stir everything for another minute before removing the pan from the heat. Garnish with basil, chilli flakes and extra cream. Bon appétit!
