Creamy tomato soup

Creamy tomato soup

By
From
Under the Walnut Tree
Serves
4-8
Photographer
Fanny Bergenström

This mild tomato soup is very easy to prepare and is nice as a small starter, perhaps topped with some crispy garlic croutons.

Ingredients

Quantity Ingredient
8 large sweet and ripe tomatoes
1 large onion, (about 120 g)
3 garlic cloves
2 tablespoons olive oil
500ml chicken or vegetable stock
1-2 tablespoons tomato paste
1 teaspoon caster sugar
A pinch freshly ground black pepper
100g creme fraiche
fresh basil leaves
croutons

Method

  1. Start by halving the tomatoes. Core and roughly chop them and set aside. Peel and chop the onion and finely chop the garlic.
  2. Heat the olive oil in a saucepan and gently sweat the onion and garlic for 3-4 minutes without colouring. Add the tomatoes, stock, tomato paste, sea salt, sugar and black pepper, and bring to the boil. Lower the heat, cover and slowly simmer for 30 minutes or so.
  3. Use a hand-held stick blender to whiz directly in the saucepan if you want a smooth soup (we almost always do). You can prepare the recipe up to this point ahead of time.
  4. Reheat the soup, add a dollop of crème fraîche and stir in a handful of finely sliced basil. Season to taste and serve garnished with a few small basil leaves and some croutons if you like.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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