Tomato Soup

Name: Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: ½ White onion; 3 cloves Garlic; 1.1kg Large, ripe tomatoes (such as Marmande or Coeur de Boeuf); 2 handfuls Cherry tomatoes; 1 sprig Basil leaves to finish; 1 sprig Sage; 3 tbsp Olive oil; 1 sprig Rosemary; 1 sprig Marjoram (optional); 4 tbsp Tomato puree; 400ml Water; 100ml Extra virgin olive oil, plus extra to finish; 4 tbsp Crème fraîche; a few handfuls of croutons

Prep 10 minsCook 25 minsServes 4

This rich and deeply satisfying soup is best made in the height of the tomato season. A large amount of fat, ripe tomatoes, with a decent ratio of sweetness to acidity, are mixed with a few cherry tomatoes (these add extra sweetness and colour). For a creamy finish, add a spoonful of crème fraîche or Jersey cream. I like to blend the soup with a moulin-légumes (or food mill), just as my mother did. It’s the best gadget for keeping the vibrant red colour of the tomatoes, although a liquidiser will also do the job. The soup can be made a day in advance and refrigerated, or you can freeze it.

This recipe is from my cookbook: Simply Raymond

Ingredients

1/2White onion
3 clovesGarlic
1 1/8kgLarge, ripe tomatoes (such as Marmande or Coeur de Boeuf)
2 handfulsCherry tomatoes
1 sprigBasil leaves to finish
1 sprigSage
3 tbspOlive oil
1 sprigRosemary
1 sprigMarjoram (optional)
4 tbspTomato puree
400mlWater
100mlExtra virgin olive oil, plus extra to finish

To finish (optional)

4 tbspCrème fraîche
a few handfuls of croutons

Method

1
TO PREPARE Finely dice the onion and coarsely chop the peeled garlic. Coarsely chop the large tomatoes. Simply remove the stems of the cherry tomatoes, and leave the tomatoes whole. Coarsely chop the basil and sage. Put all of these to one side. Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic, sage and rosemary (and marjoram, if using). Cover with a lid and cook for 5 minutes, stirring occasionally.
2
Add the tomato purée, stir, cover with the lid and continue to cook for 3–4 minutes. Increase the heat to high, add the chopped tomatoes, cherry tomatoes, basil and water. Cover with the lid again and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and leave to cool. Pass the liquid through a moulin-légumes or food mill (or purée in a liquidiser) into a clean saucepan. Stir in the extra-virgin olive oil.
3
At this stage you can either chill the soup and serve it within a couple of days or freeze it. Or serve it straight away, adding the optional garnish – a spoonful of crème fraîche or cream, for richness, and croutons or a drizzle of olive oil and a few basil leaves.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!