It’s no secret that I’m not a particularly brilliant cook but, every now and again, I’m tempted by a new recipe …
Classic Tomato Soup
2 tbsp unsalted butter
A few sprigs of fresh thyme (if you have it; I didn’t, so substituted it for Italian Seasoning)
1 medium onion, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp tomato purée
3 x 400g tins of Italian chopped tomatoes
1 tsp of sugar (optional)
150 mls of double cream
Salt and pepper
Shaved Parmesan for serving
Fresh bread/garlic bread for serving
Method: Melt butter in a large heavy put over medium heat. Add thyme, onion and garlic. Season with salt. Cook until onion is completely soft and translucent, about 10-12 minutes. Increase heat to medium-high, add tomato purée. Continue cooking, stirring often, until purée has begun to caramelise in spots (about 5-6 minutes). It will begin to stick to the bottom of the pan.
Add tomatoes with juices and about a pint (0.5 litre) of water. Increase heat to high; bring to a simmer. Simmer until flavours meld and soup reduces (about 45 minutes or so). Remove soup from heat, discard thyme sprigs. Purée soup in a blender until smooth.
Return soup to pan and stir in double cream. Add sugar at this point and more salt, if required. Simmer for a further 5-10 minutes.
Ladle soup into bowls and top with Parmesan. Serve with pepper on the side and fresh bread/garlic bread.
NB: I adapted this recipe from one that I saw here.