Creamy tomato soup

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

Recipe tips

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.