Creamy Tomato Soup

Tomato is a classic fruit we eat and cook like a vegetable, so nothing is better than a perfectly ripe, local summer tomato eaten with a drizzle of olive oil, a sprinkle of salt or nothing at all. This recipe demonstrates an additional fine way to make a healthy and delicious soup made with excellent ingredients.

Ingredients serve 4

2 tbls oil

1 onion chopped (150g)

1 tsp crushed garlic

1 potato peeled and sliced (150g)

400 g peeled and chopped tomatoes

2 tbls tomato paste

1000 g vegetable stock

¼ tsp ground oregano

¼ tsp salt

¼ tsp black pepper

1 bay leaf

1 tbls dried basil or 2 tbls fresh finely chopped basil

600 g fresh cream

Method

Place oil in a saucepan on medium heat and cook onion and garlic until soft while stirring. Add potato, tomatoes, tomato paste, vegetable stock, oregano, salt, pepper, bay leaf and basil. Bring to the boil and simmer covered for approx. 20 minutes. Puree the soup either with a stick blender or in a normal blender. Return the soup to the saucepan, pour in cream and reheat. Pour into serving bowls, drizzle some fresh cream and sprinkle some chopped basil and cracked black pepper on top. Serve with Italian sourdough bread.

Note:  If fresh tomatoes are not available use canned ones.