Linda’s Tomato and Rosemary Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First skin of tomatoes. It is worth doing this, so you don’t end up with little bits of skin and your favorite otherwise silky soup. Cut the tomatoes into quarters.

Step 2

Heat the oil and a large sauce, pan, add the onion, celery, basil, and tomatoes, and cook gently for four minutes. Then add the stock and purée and bring to the boil. Immediately reduce the heat and simmer gently for 15 to 20 minutes until the vegetables have softened.

Step 3

Season to taste leave to cool for five minutes, then purée in a food processor or an immersion blender until the soup is completely smooth. Gradually blend in the cream.

Step 4

Reheat when ready to serve. Top of the drizzle of olive oil and a few grinds of black pepper to taste. Garnish with a few basil leaves, if using.