- 750g/26.5 oz chopped ripe plum tomatoes
- 200ml/6.8 fl. oz passata
- 3 tablespoons of Carotino Oil
- 1 large onion, chopped
- 200g/7 oz chopped carrots
- 2 sticks chopped celery
- 2 cloves crushed garlic
- ½ teaspoon sugar
- 500ml/0.5 quarts vegetable stock
- 100ml/3.4 fl. oz single cream
- 1 bay leaf
- 1 sprig of thyme
- salt and pepper to season
Heat the oil in a large saucepan and fry the onion for five or six minutes over a gentle heat until softened, but not browned. Add the crushed garlic, celery, carrots, bay leaf and thyme and fry for a further six or seven minutes. Add the the chopped tomatoes and sugar and season with salt and pepper according to taste. Cook for a few minutes then stir in the passata and vegetable stock. Cover with a lid and allow to simmer for 35-40 minutes until the vegetables are tender.
Remove the bay leaf and thyme then put in a blender or food processer to liquidize. Pour the soup into a saucepan and sieve until smooth. Stir in the cream and add any further seasoning required. Garnish with a sprig of fresh herbs if desired and serve with fresh crusty bread.