Serves 2 for a main course/lunch or 4 as a starter
Simple to prepare and soft to eat, this is great for anyone who loves tomato soup. Doesn’t everyone?
You’ll see there is a lot of black pepper in this recipe. I think tomato soup and black pepper is a match made in heaven but ease back on the pepper if you’re not such a fan.
For a vegetarian version, just replace the chicken stock with vegetable stock.
2 tablespoons butter
1 onion, finely chopped
1 clove of garlic, peeled and finely chopped
1 large carrot, peeled and finely chopped
1 large celery stick, trimmed and finely chopped
500g fresh tomatoes, roughly chopped
1 x 400g tin chopped tomatoes
2 tablespoons tomato puree
2 tablespoons sugar
500ml chicken stock
1 tsp dried thyme
2 tsp ground black pepper
Melt the butter in a large pan. Add the onion, garlic, carrot and celery and sauté for 5 minutes until the vegetables are softening and starting to colour. Add the fresh and tinned tomatoes, tomato puree, sugar, stock, thyme, salt and black pepper. Bring to a boil, cover and simmer gently until everything is very soft, approx. 30 minutes.
Let the mixture cool slightly then blend until smooth with a stick blender or in a food processor. Press through a sieve to remove the tomato skins and pips. Wipe out the saucepan and return the sieved soup to it. Stir in the milk and bring to the gentlest of simmers. Adjust the seasoning and serve.