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TOMATO SOUP

Ingredients
1 onion
1 large carrot
1 celery stick with leaves
3kg very ripe tomatoes
1 tbsp tomato paste or tomato sauce
2 tbsp sugar (optional)
1 tbsp dry or fresh basil
Salt and pepper to taste
150 ml cream or milk
1tbsp sweet chilli sauce (optional)
2 cloves garlic (optional)
1 litre water or stock

Method
Sauté finely chopped onion, carrot and celery (and leaves) until onion is soft.
Cover with water and allow to cook for ten minutes or until carrot is soft.
Wash and remove any blemishes from the tomatoes and chop up coarsely.
Put the tomatoes into a deep pot and cook for five minutes.
Add the onion, carrot and celery.
Cover with 1 litre water.
Cook for a further 20 minutes.
Add fresh or dry basil, sugar, sauces and seasonings in the last ten minutes of cooking.
Take of heat and let cool.
Puree or sieve the soup.
Add a drizzle or tbsp of cream or milk to individual bowls or 150mls to the whole batch.
Note: Do not add cream or milk if you are intending to freeze this recipe.

Other Information
Colour of the soup depends on the type of tomatoes used and if you want a redder soup you may need to add a colouring. The addition of tomato paste or tinned tomatoes may aid this but I don’t bother.

Definition
Sauté - fry briefly over high heat

Allergy warning – recipe contains dairy products