A lovely soup, great on a cold winter's night! Serve nice and hot....
1 onion, peeled & finely chopped
1 clove of garlic, peeled & finely chopped
1 carrot, peeled & coarsely grated
A handful of fresh basil, leaves picked from stalks
6 tbs olive oil
Double cream 1 tsp
Red wine vinegar
2 egg yolks
1 kg super ripe tomatoes
2 pints chicken or vegetable stock
Sea salt & freshly ground black pepper
Put your onion, garlic, carrot and basil stalks into a large pot with some olive oil. Cover the pan and simmer gently for 20 minutes, stirring every couple of minutes. Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side.
While the vegetables are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. Add these to the veg pot, then pour in the stock and simmer for a further 20 minutes with the lid on. Leave to cool a little then puree the soup. Bring back to a simmer and season carefully with salt & pepper. Just before serving, whisk in the cream mixture, but do not let it return to the boil. Serve straight away sprinkled with a few torn up basil leaves.
Try using organic ingredients to ensure complete chemical free tomato soup.
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