Recipe by English_Rose
For a luxurious soup try this sophisticated recipe, flavoured with fresh herbs and enriched with cream. A favourite in the UK for comforting when you are feeling unwell.
Top Review by Karen Elizabeth
An excellent soup, chock full of goodness. I was very pleased to get a bulk bag of lovely tomatoes on special, so in fact I doubled up on this soup, using up the last of the celery, and I'm glad I did, after last nights supper there is just enough left for DHs lunch today! I did use vegetable rather than chicken stock, and I didn't use cream to garnish - I'm sure it would be fantastic, but I am currently in love with fried garlic pita bread chips as garnish, and it just doesn't need the cream as well!
I roughly pureed it so that the soup was still just a little chunky rather than completely smooth, and wow, we enjoyed it so much, even the girls, who are not big soup lovers. Definitely a new favourite, thanks for sharing, English Rose!
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 celery rib, finely diced
- 1 small carrot, peeled and finely diced
- 2 tablespoons flour
- 2 1⁄4 lbs tomatoes
- 1 pint chicken stock
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon fresh basil leaf, stalks reserved
- 2 teaspoons thyme, chopped
- 1 bay leaf
- salt & freshly ground black pepper
- 7 tablespoons white wine vinegar
- 2 tablespoons sugar
- 6 tablespoons heavy cream
Directions See How It's Made
- In a large, heavy-based saucepan, melt the butter over a medium heat.
- Add the onion, garlic, celery and carrot and cook, stirring frequently, until softened - around 3-5 minutes.
- Add the flour and cook, stirring constantly, for 1-2 minutes, without letting it colour.
- Skin, deseed and chopped the tomatoes, saving the juice.
- Tip in the tomatoes along with their juice, and add the stock, sun-dried tomato paste, basil, thyme and bay leaf. Bring to a simmer, cover, and cook for 20 minutes. Remove and discard the bay leaf. Season with salt and freshly ground pepper.
- In a separate small saucepan heat together the vinegar, sugar and basil stalks and cook briskly until reduced by half. Strain and reserve.
- In a food processor or blender, puree the tomato soup until smooth. Return to the pan and reheat. Stir in the heavy cream.
- Add enough of the vinegar reduction to sharpen.
- Serve with a swirl of cream.