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Dutch Tomato Soup |
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| Serves 4 |
Prep 5 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
1 large onion, diced
1 carrot, finely chopped
1 celery stick, finely chopped
50g butter
3 thyme sprigs
2 bay leaves
500g ripe plum or vine tomatoes, roughly chopped
850ml chicken stock
8 tbsp creme fraiche
a few basil leaves
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Cook the onion, carrot and
celery in the butter for 10-15 minutes until really soft.
Add the herbs and cook for a minute then tip in the
tomatoes and chicken stock. Simmer for 30 minutes, fish
out the herbs, add 4 tbsp of the creme fraiche, then use a
stick blender or food processor to whizz until completely
smooth. Season, then ladle into bowls, adding another
spoon of creme fraiche and a couple of basil leaves to
each.
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This soup is also fabulous
cold, as a gazpacho.
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DAILY
DINNERS 
