Tomato Soup Recipe
4
2 hours
Ingredients
- 12 vine tomatoes
- 2 onions, diced
- small sprigs of thyme, leaves picked
- 2 sprigs of rosemary, leaves chopped
- 8 tbsp of tomato purée
- 600ml of water
- 50g of double cream
- 25g of sugar
- 10g of salt
- 100ml of sunflower oil
Method
1
Place the whole tomatoes (with stalks attached) onto a baking tray with 3/4 of the oil and cook in a preheated oven set to 180°C/gas mark 4 for an hour
- 12 vine tomatoes
- 75ml of sunflower oil
2
Heat the remaining oil in a heavy based saucepan and gently fry the diced onions in the pan for 10 minutes without colouring
- 25ml of sunflower oil
- 2 onions
3
Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally
- small sprigs of thyme, leaves picked
- 2 sprigs of rosemary, leaves chopped
- 8 tbsp of tomato purée
4
Remove the stalks from the roasted tomatoes and add to the saucepan along with the water. Leave to simmer for 1 hour
- 600ml of water
5
After an hour, transfer the contents of the pan into a blender and blitz until smooth. Pass through a fine sieve to remove any pips or tomato skin
6
Return to a clean saucepan and bring to the boil, then add the cream, sugar and salt
- 50g of double cream
- 25g of sugar
- 10g of salt
7
Divide into 2 bowls, check the seasoning and serve immediately