Creamy Tomato Soup
If you are a fan of the lovely creamy version that Heinz make then you will love this tomato soup recipe. It is really important to use over ripe tomatoes.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 carrot, peeled and finely chopped
- 1 red pepper, core removed and finely chopped
- A few sprigs of fresh thyme
- 1kg over ripe tomatoes
- 2 tablespoons tomato puree
- 1 teaspoon balsamic vinegar
- 1.1 litres chicken stock
- Black pepper
- 2 egg yolks
- Heat the olive oil in a large pan and add the chopped onion, garlic, finely chopped carrot, pepper and thyme sprigs. Cover and cook over a low heat until all the vegetables are soft.
- While the vegetables are cooking, drop the tomatoes into a bowl of boiling water for 20 seconds, and remove the skins and chop the flesh.
- Add the tomato puree and balsamic vinegar to the vegetables and cook over the heat for 1-2 minutes.
- Add the chicken stock, both types of tomato, fresh and canned, and simmer for a further 25 minutes.
- Take off the heat and allow to cool slightly before pureeing the soup in a blender or using a hand blender. (If you want to make a really smooth soup you can sieve it, but I like the bits).
- Just before serving, season the soup, then mix together the creme fraiche (or cream) with the egg yolks and whisk into the soup.
- Serve straight away in warm bowls with plenty of grated cheddar cheese to pass around
If you want to freeze this soup, leave out the egg and cream mixture and add it after you have heated up the soup from frozen.
If you don’t have any soft tomatoes going in the bottom of your fridge, seek them out on the discount rack in supermarkets and markets at the end of the day – more than likely the seller thinks they are overripe, but they are perfect for this recipe so stock up and buy as many as you get hold of and make a good batch of this wonderful recipe. You can also use frozen whole tomatoes straight from the freezer.