Beautiful fresh tomato soup, tastes better than from a can. A winner with the whole family.


Ingredients (serves 4)

  • 1kg Ripe tomatoes, skinned
  • 2 tsp Olive Oil
  • 1 Onion
  • 1 Carrot, finely chopped
  • 1 Stalk of Celery, finely chopped
  • 2 Garlic cloves, crushed
  • 1 tsp Fresh marjoram leaves (or 1/4 tsp of dried marjoram)
  • 450ml Water or Chicken stock
  • 4-5 Tbsp Double Cream
  • 2 Tbsp Chopped fresh basil leaves

Method

  1. In order to skin the tomatoes, score the skin at the bottom lightly in a cross and boil for 30 seconds, place straight into cold water and the skin will peel off.
  2. Cut the tomatoes in half and scrape the seeds into a sieve set over a bowl to catch the juice, reserve the juice and discard the seeds. Chop the tomatoes into large chunks.
  3. Heat the olive oil in a large saucepan, add the onion, carrot and celery and cook over a medium to low heat for 3-4 minutes, stirring occasionally.
  4. Add the tomatoes and their juice, along with the garlic and marjoram. Cook for approximately 2 mins, stir in the water and reduce the heat and simmer covered for about 45 minutes until the vegetables are very soft.
  5. Take the pan off the heat and using a stick blender, puree until smooth (or transfer to a blender). Place the soup back on a medium to low heat and add the cream and stir in the basil. DO NOT ALLOW TO BOIL.
  6. Serve immediately, you can swirl a little extra cream into each serving if desired.

Notes... This soup is best made with ripe tomatoes, if the tomatoes are a little pale you can still make it but the flavour will not be as rich. If you have no basil, substitute with tarragon.
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