Another Recipe For the Tomato Harvest

Cream of Tomato Soup

Ingredients

40g unsalted butter

1tbsp extra virgin olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

2kg ripe tomatoes, peeled, seeded , and chopped

25g plain flour

250ml chicken or vegetable stock

1tbsp chopped Parsley

2 sprigs fresh Thyme

2 Bay leaves

1tbsp sugar

450ml double cream

Salt and freshly ground black pepper

Method

Heat the oil and butter in a large saucepan on a medium heat. Fry the onion, garlic, carrot and celery for 5 minutes, stirring occasionally. Add the tomatoes and simmer for another 5 minutes.

Slowly add the stock and the sugar, Parsley, Thyme and Bay leaves. Bring to a boil and simmer uncovered for 30-40 minutes until the vegetables are tender.

Remove the Thyme and Bay leaf and pass the soup through a fine sieve, pressing it down with the back of a spoon.

Return the soup to the pan and reheat gently with the cream. Season to taste.

Serve with chunks of bread for dipping.