Fresh tomato soup
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About this recipe:
Make the most of home-grown tomatoes when they're plump, juicy and plentiful, and bursting with flavour.
1 tbsp olive oil
2 leeks, trimmed and sliced
1kg well-ripened tomatoes, skinned, seeded and chopped
3 sprigs of flat-leaf parsley
1 celery stalk
2 sprigs of fresh thyme
1 bay leaf
1 tsp tomato purée
2 garlic cloves, crushed
pinch of sugar
50g vermicelli or spaghetti, broken into short lengths
20g butter, diced
salt and freshly ground black pepper
fresh sprigs of thyme to garnish (optional)
- Heat the oil in a saucepan. Add the leeks and cook gently for 10 minutes until softened.
- Tip the chopped tomatoes into a blender or food processor and whizz them into a pulp.
- Finely chop the parsley leaves. Tie together the parsley stalks, celery, thyme and bay leaf to make a bouquet garni.
- Add the tomatoes to the leeks, together with the tomato purée, chopped parsley, garlic, sugar and bouquet garni. Season with salt. Cover and simmer gently for 15 minutes.
- Remove the bouquet garni. Add the vermicelli or spaghetti to the soup and cook for 5 minutes until just tender.
- Add the butter, stir and season to taste. Garnish with fresh thyme sprigs, if liked.
When fresh tomatoes are not in season, you can use 1 litre tomato juice or 2 x 400g cans of tomatoes with their juice instead of the fresh tomatoes.
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