This tomato soup recipe is the perfect combination of naughty and nice - it's packed with vegetables but laced with a dash of sherry.
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
200g/7oz carrots, chopped
1 bay leaf
1 large sprig fresh thyme
750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped
½ tsp sugar
salt and freshly ground black pepper
200ml/7fl oz passata
500ml/17fl oz vegetable stock
100ml/3½fl oz single cream
splash dry sherry
crusty bread and butter, to serve
Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
Pour into large mugs or bowls and serve with fresh crusty buttered bread.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.