Difference between revisions of "Creamy tomato soup"
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(Created page with "'''Ingredients''' *3 tbsp olive oil *1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 75...") |
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'''Ingredients''' | '''Ingredients''' | ||
| + | |||
*3 tbsp olive oil | *3 tbsp olive oil | ||
*1 large onion, chopped | *1 large onion, chopped | ||
| − | 2 garlic cloves, crushed | + | *2 garlic cloves, crushed |
| − | 2 celery sticks, chopped | + | *2 celery sticks, chopped |
| − | 200g/7oz carrots, chopped | + | *200g/7oz carrots, chopped |
| − | 1 bay leaf | + | *1 bay leaf |
| − | 1 large sprig fresh thyme | + | *1 large sprig fresh thyme |
| − | 750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped | + | *750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped |
| − | ½ tsp sugar | + | *½ tsp sugar |
| − | salt and freshly ground black pepper | + | *salt and freshly ground black pepper |
| − | 200ml/7fl oz passata | + | *200ml/7fl oz passata |
| − | 500ml/17fl oz vegetable stock | + | *500ml/17fl oz vegetable stock |
| − | 100ml/3½fl oz single cream or low-fat crème fraîche | + | *100ml/3½fl oz single cream or low-fat crème fraîche |
| − | splash dry sherry | + | *splash dry sherry |
| − | crusty bread and butter, to serve | + | *crusty bread and butter, to serve |
| − | + | ||
| − | Method | + | '''Method''' |
| − | Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. | + | #Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. |
| − | Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender. | + | #Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender. |
| − | Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required. | + | #Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required. |
| − | Pour into large mugs or bowls and serve with fresh crusty buttered bread. | + | #Pour into large mugs or bowls and serve with fresh crusty buttered bread. |
Latest revision as of 11:54, 30 July 2016
Ingredients
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 celery sticks, chopped
- 200g/7oz carrots, chopped
- 1 bay leaf
- 1 large sprig fresh thyme
- 750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped
- ½ tsp sugar
- salt and freshly ground black pepper
- 200ml/7fl oz passata
- 500ml/17fl oz vegetable stock
- 100ml/3½fl oz single cream or low-fat crème fraîche
- splash dry sherry
- crusty bread and butter, to serve
Method
- Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
- Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
- Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
- Pour into large mugs or bowls and serve with fresh crusty buttered bread.
