I look forward to winter because it means it’s that time of year for soup. The secret to making a good tomato recipe is using quality ingredients. Use the best ripe red tomatoes you can find. For a richer version of this recipe, you can add a little cream or sour cream. Serves 4.
Ingredients
- 2 tablespoons of olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 2 garlic cloves, chopped
- 1 1/2 lb of ripe tomatoes, quartered
- 13 oz of canned tomatoes
- 4 cups of chicken stock
- salt and pepper to taste
- 1 tablespoon of fresh basil, chopped
- olive oil
Cooking Instructions
Heat the oil in a large saucepan and saute the onion, carrot, celery and garlic for 5 minutes. Add the tomatoes and continue to cook for a further 3-4 minutes until the tomato has broken down.
Add the canned tomatoes, chicken stock and 1 cup of water. Bring to a boil, reduce the heat and simmer for 30 minutes.
Remove from the heat and allow the soup to cool down a little. Puree the soup in batches in a blender.
Season to taste with salt and freshly ground black pepper. Be generous with the pepper, tomato soup tastes great with a lot of pepper.
Serve immediately while hot and garnish with chopped basil and a drizzle of extra virgin olive oil.
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