Best Ever Cream of --Tomato Soup |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Quick & Simple delicious Soup recipe originally offered by James Martin Ingredients:
2 kg firm ripe tomatoes, roughly chopped (or 4lb 4oz, homegrown mixed are best) |
3 garlic cloves, roughly chopped |
fresh basil leaf, plus extra to serve (about a handful!) |
1 tablespoon tomato puree |
4 tablespoons olive oil, plus extra to serve |
1 liter vegetable stock (or 1.75 pints, or chicken stock) |
salt & freshly ground black pepper |
2 -3 tablespoons caster sugar, to taste |
150 ml double cream (or 5 fl.ozs., plus extra to serve) |
1 loaf ciabatta, thickly sliced, to serve |
Directions:
1. Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
2. Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
3. Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
4. Transfer the soup mixture to a food processor and blend to a purée.
5. Return the blended soup to the pan through a sieve and season, to taste, with salt, freshly ground black pepper and sugar.
6. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
7. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
8. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
9. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.
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