Tomato Cream Soup

(serves 4)

• 1 kg ripe tomatoes, diced

• 1 1/2 tbsp. olive oil

• 1 onion, finely diced

• 2 garlic cloves, chopped

• 3 large basil leaves

• 1 spring of fresh thyme

• 1 bay leaf

• 2 tbsp. tomato paste

• pinch of sugar

• 250 ml chicken stock

• 100 ml light cream

• basil leaves, cut into thin strips to decorate

1 In a large saucepan over medium-low heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened, 2 – 3 minutes; do not allow to brown.

2 Add the garlic, basil, thyme, bay leaf, tomato paste and tomatoes. Season with sugar, salt and black pepper. Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Remove the bay leaf.

3 Purée the soup with a potato masher or a blender, then strain it through a fine sieve. Pour into the pan the resulting soup, stir in the cream and reheat gently. Check the seasoning.

4 Serve in bowls, sprinkle the tomato soup with basil leaves cut into thin strips.

My Tips:

• The resulting amount of soup is for just about 4 persons, therefore it makes more sense to double all the ingredients.

• Off season, peeled canned tomatoes can be used instead.

Source: “Le Cordon Bleu – Soupes” Home Collection – Soup (Könemann, 1997)