Cream of Tomato Soup
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
450ml double cream
Salt and freshly ground black pepper
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.