You’ll surely love this soup recipe any season of the year. This recipe is best made with fresh tomatoes that are in season and very ripe. The result is a soup with that beautifully sweet tomato and herb flavor.
750 grams ripe tomatoes, chopped
2 fresh basil stalks
1 bay leaf
1 sprig of fresh thyme
1 tablespoon tomato paste
1 medium yellow onion, chopped
3 cloves garlic, chopped
200 ml chicken or vegetable stock
150 ml heavy cream
1/4 teaspoon sugar
2 tablespoons olive oil
salt and pepper, to taste
a pinch of cracked pepper
fresh basil leaves, to garnish
* Heat olive oil in a pan over medium heat. Cook the onion gently until soft. Add the garlic, basil stalks, tomatoes, tomato paste, thyme and bay leaf. Season with sugar, salt and pepper. Pour in the stock and bring to a boil. Lower heat and simmer for about 15-18 minutes. Discard the bay leaf.
* Transfer in a food processor or blender and process until smooth. Strain the soup through a fine sieve and return to the pan. Stir in 2/3 of the cream into the soup and reheat. Taste and season according to your preference.
* Serve in individual soup bowls and top with the remaining cream, fresh basil leaves and a sprinkle of cracked pepper. Serve hot and enjoy!
Tip: Creamy soups are best served with croutons, crackers or crusty breads.