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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The tastiest, creamiest, most delicious soup I have ever had. It has been edited however to suit my taste. Ingredients:
3 tablespoons olive oil |
1/2 large onion, chopped |
2 garlic cloves, crushed |
2 celery ribs, chopped |
200 g fresh carrots, chopped |
500 g ripe vine-ripened tomatoes, roughly chopped |
1/2 teaspoon sugar |
salt & freshly ground black pepper, to taste |
500 ml vegetable stock |
100 ml double cream |
2 tablespoons butter |
Directions:
1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, and carrots and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
3. Then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream and extra seasoning if required.
4. Add two tablespoons of butter and stir into the mixture for extra flavour.
5. Pour into large mugs or bowls and serve with buttery garlic bread.
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