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Tomato soup

Paul Bloxham from Good Food Live
For a luxurious soup try Paul Bloxham's sophisticated recipe, flavoured with fresh herbs and enriched with cream

Tomato soup

Method

1. In a large, heavy-based saucepan, melt the butter over a medium heat.

2. Add the onion, garlic, celery and carrot and cook, stirring frequently, until softened - around 3-5 minutes.

3. Add the flour and cook, stirring constantly, for 1-2 minutes, without letting it colour.

4. Tip in the tomatoes along with their juice, and add the stock, sun-dried tomato puree, 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.

5. In a separate small saucepan heat together the vinegar, sugar and basil stalks and cook briskly until reduced by half. Strain and reserve.

6. In a food processor or blender, puree the tomato soup until smooth. Return to the pan and reheat. Stir in the double cream.

7. Add enough of the vinegar reduction to sharpen.

8. Serve with a swirl of cream.

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Serves: 4

Prep: 25 min
Cook: 30 min

Ingredients
2 tbsp Butter
1 onion, chopped
2 garlic clove, crushed
1 celery stick, finely diced
1 small carrot, peeled and finely diced
2 tbsp Flour
1kg Tomatoes, skinned, seeded, and chopped, juice reserved
500ml chicken stock
1 tbsp sun-dried tomato purée
1 tbsp fresh basil leaves
2 tsp chopped thyme
1 bay leaf
salt and fresh ground black pepper
100ml white wine vinegar
2 tbsp Sugar
handful of fresh basil stalks
100ml double cream