Rich tomato soup
Serves 6 | prep 15 mins | total time
- 1 onion, finely chopped
- 1 stick of celery stick, halved
- 1 carrot, cut in half lengthways
- 1 fat garlic clove, peeled and squashed
- 100ml olive oil
- 1kg best-quality ripe tomatoes, quartered
- 1 tsp fresh oregano (or thyme)
- a handful of basil leaves, plus a few torn leaves to garnish
- 1 tbsp tomato purée
- 1 litre vegetable stock (or water)
- 100g sun-dried tomatoes in oil, drained
- 1-2 tsp sugar (optional)
The soup can be made a couple of days ahead and reheated.
- Fry the onion, celery, carrot, garlic and some seasoning in the oil for a few minutes until the onion starts to soften.
- Add the tomatoes, herbs and tomato purée and fry for 10-15 minutes. Add the stock (or water) and bring to the boil. Simmer for 30 minutes.
- Discard the garlic, carrot and celery and stir in the sun-
Tip This relies on full-flavoured tomatoes but even if they aren't at their best, the sun-dried tomatoes will add concentrated flavour.
- Purée the soup with a stick blender and return it to the heat.
- Taste and adjust the seasoning if necessary with salt, pepper and a little sugar if you think it needs it. Serve in warm bowls with some torn basil leaves and crusty bread.
Three easy toasties