Summer Tomato Soup

This success of this soup depends on having ripe, full-flavored tomatoes, such as an oval plum variety, so make this when the tomato season is at peak.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 soup bowls

Ingredients

• 1  tablespoon olive oil
• 1  large onion, chopped
• 1  carrot, chopped
• 2 1⁄4 lbs  ripe tomatoes, quartered
• 2  garlic cloves, chopped
• 5  sprigs fresh thyme or 1⁄4 teaspoon dried thyme
• 4 -5  sprigs fresh marjoram or 1⁄4 teaspoon dried marjoram
• 1  bay leaf
• 3  tablespoons creme fraiche, sour cream or 3  tablespoons plain yogurt, plus a little extra to garnish
•  salt & freshly ground black pepper

Directions

1. Heat the olive oil in a large, preferably stainless-steel, saucepan or flameproof casserole.
2. Add the onion and carrot and cook over medium heat for 3 to 4 minutes until just soft, stirring occasionally.
3. Add the quartered tomatoes, chopped garlic, and herbs. Lower the heat and simmer, covered, for 30 minutes.
4. Discard the bay leaf. Strain the soup. Stir in the cream or yogurt and season. Leave to cool, then chill in the refrigerator.