Tomato Soup

I love Tomato soup on a rainy day or on those cold winter days. Theres something so reassuring in a hearty bowl of tomatoey goodness. And I love the mix of flavors - sweet, sour, tangy, creamy - all in one bowl. For this recipe I have used whole tomatoes (skin, seeds et all), but if you are a picky eater, run the soup through a sieve before serving.

1kg Tomatoes
1 large Onion
4 cloves of Garlic
1 Bay Leaf
1 can diced Tomato (if you cannot find canned tomato use tomato puree)
4 cups Chicken or Vegetable Broth
4 tbsp olive oil
1 tsp Sugar
Salt & Pepper to taste
1 tbsp Fresh Cream and some Basil to garnish

In a large pot, heat 2 tbsp of olive oil. Add diced onion, garlic and a whole bay leaf. Cook, stirring frequently until the onion is translucent. Add the fresh tomatoes and cook till tender. Now add the canned tomatoes, sugar and the broth. Cook till the mixture comes to a boil. Now reduce the heat and cook for two minutes, stirring occasionally.

Turn off the heat and remove the bay leaf. Use an immersion blender to puree the soup in the pot, or use a food processor to blend. The soup should be smooth with a few tomato chunks. If you like your soup very smooth just pass it through a sieve to get rid of the chunks.

Season with salt and pepper. Serve with a dollop of cream and some basil. Serve with toasted crusty bread or croutons on the side.

Tip: Try roasting your tomatoes in the oven before adding them to the pot and pureeing it.