Tomato soup

Tomato soup
Makes: 1 litre
Prep time:
Cook time:
Total time:
  • 2 carrots
  • 1 stick of celery
  • 1 onion
  • ¼ leek
  • 1 clove of garlic
  • 100 gr tomato puree
  • 400 gr tomato passata
  • 1 tbspn thyme
  • 1 tbspn oregano
  • 50 gr cream
  • 1 tspn fresh basil
  1. Peel the carrots and finely dice them. Chop the onions, leek, garlic and celery.
  2. Melt some butter in a saucepan. Add the carrots, leek, garlic and celery and cook them on a high heat for several minutes to create a deep roasting flavour.
  3. Lower the heat after a few minutes and add the tomato puree Continue cooking the vegetables stirring occasionally. After a few min, add the tomato passata. Season with thyme, oregano and salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  4. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  5. Add the cream. Reheat the soup and taste for seasoning.
  6. When ready to serve, ladle the soup in a warm bowl and sprinkle with the fresh basil to taste.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Only add the fresh basil when serving the soup. If not, the fresh basil will turn brown quickly.
You can enrich the soup by using fresh tomatoes rather than tinned ones. Cut them in half, sprinkle with some salt and pepper and roast in the oven until soft and lovely.
Add some fennel to the soup base.