Stourhead tomato and rosemary soup recipe

Starters and soups

  • Serves: 6
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
Stourhead gardeners grow tomatoes in the walled garden here © Stephen Robson

Stourhead gardeners grow tomatoes in the walled garden here

Ingredients

  • 225g (8oz) chopped onions
  • 3tsp chopped fresh rosemary
  • 1.2kg (2lb, 10oz) fresh chopped tomatoes (or 3 x 400g tins of tomatoes)
  • 2tsp tomato purée
  • 25g (1oz) sugar
  • 900ml (1½ pts) chicken or vegetable stock
  • 1 level tbsp cornflour
  • 300ml (10fl oz) single cream
  • salt and pepper to taste
  • chopped parsley for garnish

Method

  1. Place chopped onions, rosemary, tomatoes, tomato purée, sugar and stock in a large pan
  2. Reserve a little of the stock to cream the cornflour
  3. Add blended cornflour to pan
  4. Cover pan and simmer all ingredients for approx 20 mins
  5. Remove from heat and liquidise
  6. Taste and add seasoning
  7. Reheat soup and stir in cream just before serving
  8. Garnish with chopped parsley