Tomato Soup

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The roasting process distillates the Tomato flavor retaining the natural sweetness of fresh tomatoes. Although the roasting takes around an hour you can use this time to make the remaining ingredients and reduce in between. The Tomato Soup can be roasting made in advance and reheated, but reheat a little and don’t let the soup boil which would spoil the taste.

Nutrition

Per serving: 69 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 8 g carbohydrates; 0.5 g added sugars; 3 g protein; 2 g fiber; 640 mg sodium; 420 mg potassium.

Ingredients

• 1 onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 1 carrot, peeled and coarsely grated
• a handful of fresh basil, leaves picked, stalks finely chopped
• olive oil
• 6 tablespoons double cream
• 1 teaspoon red wine vinegar
• 2 egg yolks
• 1kg super-ripe tomatoes
• 1.1 liters chicken or vegetable stock 
*   Sea salt and freshly ground black pepper

How to make Tomato Soup

I have made all sorts of separate tomato soups over the years and this is possibly one of the simplest and tastiest. Here’s the artificial, if you go down to your local marketplace at the end of the day you may find they marketing off tomatoes cheap. More than possibly the seller thinks they are over-ripe, but they are more likely just perfect and will prepare greet soup. If you can’t get these, buy tomatoes two or three days before you must them, but don’t keep them in the fridge as they won’t season. Leave them on a ledge to get rope. If there’s like then have a taste- you’ll be amazed how different they can be, so take the ones that taste the best. The second trick is the unhurried cooking, which makes them very sweet. Best served in warm bowls or mugs at the table with some actually fresh bread.

 

Put your onion, garlic, carrot and basil stalks into a big pot with a pair of lugs of olive oil. Cover the pan, and simmer lightly without coloring for 20 minutes, stirring every pair of minutes. Whisk together the cream, vinegar and egg yolks in a small bowl and set to one side. While the vegetable are simmering, drop the tomatoes into decoction water for 30 seconds, then remove the skins and unevenly chop the flesh. Add these to the vegetable, then pour in the stock and simmer for a more 20 minutes with the lid on. At this point its fine to purée the soup using a food processor, a liquidizer or a hand-held blender, but be careful as it will be hot. Once you've mashed the soup, put it back into the pan; take it back to a simmer and term very carefully with salt and freshly ground black pepper.

Just before serving, to improve the soup and give it a shine and silky texture, whisk in the cream combination (don’t re-boil it after adding the egg yolks or it will ascent) and serve traditional away, sprinkled with a few torn-up basil leaves, if you choice.