This is an embarrassingly easy tomato soup, which is delicious and never fails.
1. Fresh cherry tomatoes (you decide how many! The liquid you use needs to just cover all the ingredients you throw in the pan)
2. 1 medium yellow onion, or equivalent weight in shallots
3. 1 – 2 tsp of dried parsley
4. 1 – 2 tsp of dried basil
5. 3 cloves of garlic (Or as many as you want)
6. Water and 3 Oxo vegetable stock cubes OR vegetable stock (enough to just cover the ingredients in a pan)
7. Salt and pepper to taste
8. A little olive oil to soften the onion and garlic
9. A small carton of single/heavy cream – use as much or as little as you want
10. Additional carrot and celery if desired.
- Wash the tomatoes.
- Roughly chop the onion and garlic (And carrot and celery if you want to add them.)
- Throw all the ingredients except the cream into a large pan, with enough liquid to just cover all the ingredients. (including the celery and carrot if you want to add these. I like to for the additional flavour, and it also adds a little counter balance to the tomato acidity)
- Bring to the boil.
- Once boiling, turn heat to a simmer, and cover the pan with a lid. Simmer until the tomato skins are wrinkly.
- Once the skins are wrinkly, turn off the heat. Use a blender (I have the kind that has the long attachment that can go straight into the pan. No messing about!), and blend the soup.
- Add a little cream to the soup, and simmer for about 5 more mins, stirring occasionally.
- Serve hot with a swirl of additional cream for decoration, and some delicious bread.