Summer tomato soup
The best way to use up the glut of summer tomatoes, they’re simmered slowly with sweet onions and celery to make this a refreshing and light soup. A taste of summer in a bowl.
Soups and starters
- 50ml (2 fl oz) vegetable oil
- 250g (9oz) onions, chopped
- 1 stick celery, chopped
- 2 cloves garlic, crushed
- 135g (5oz) tomato puree
- 600g (21oz) fresh tomatoes, chopped
- 400g (14oz) tin of chopped tomatoes
- 20g (0.5oz) vegetable bouillon or 2 stock cubes
- 2tsp dried tarragon
- 50g (2oz) sugar
- a bunch of fresh basil, finely chopped
- 30g (1 oz) sun-dried tomatoes
- 60ml (2 fl oz) extra virgin rapeseed oil
- Sweat the onions, celery and garlic in the oil, without colouring, until soft.
- Add the tomato puree and stir well.
- Add the fresh and tinned tomatoes, along with the tomato stalk, bouillon, water, tarragon, and half the sugar. Bring to a gentle simmer and cook for 20 minutes.
- Discard the tomato stalks.
- Blitz to a smooth consistency and pass through a sieve if needed, season with the salt and pepper and add the remaining sugar to taste.
- Finely chop the basil and the sun-dried tomatoes, mix with the oil and drizzle a teaspoonful over the soup when you serve.