Ingredients
- 3 tbsps olive oil
- 1 oz butter
- 1 1/2 lb tomatoes chopped
- 2 tbsps tomato puree
- 7 oz passata good quality
- 1 pinch salt
- 1 large onion finely peeled, chopped
- 2 cloves garlic peeled crushed
- 2 sticks celery finely chopped
- 7 oz carrots peeled finely chopped
- 4 strips bacon optional, finely chopped
- 1 whole bay leaf
- 1 thyme sprig of fresh
- 1 pint vegetable stock
- 3 1/2 oz single cream
- 1 dry sherry splash
- salt to taste
- pepper to taste
Instructions
- Heat the olive oil and butter in a large heavy sauce pan over a moderate heat and when the butter is foaming fry the smoked bacon and onions for about 5 minutes or until the bacon is golden brown and the onions have soffend.
- Add the garlic, bay leaf, thyme, carrots and celery and continue to fry gently for about 5-6 minutes, stirring occasionally until the vegetables have soften.
- Add the chopped tomatoes, sugar and tomato puree, season with salt and freshly ground black pepper. Continue to cook for a few minutes and then add the passata and stock.
- Bring to the boil, partially cover with a lid, reduce the heat to a simmer and cook gently for 25-30 minutes or until all vegetables are tender and the soup has reduced slightly.
- Remove the bay leaf and sprig of fresh thyme and transfer the soup to a food processor or blend until smooth in a hand held blender. Return the soup into a clean saucepan and adjust the seasoning as required. For a really smooth soup, pass the soup through a fine sieve. Stir in the cream and sherry and ladle into warm bowls or mugs and serve with fresh crusty bread and butter
Nutrition
Calories: 284kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 400mg | Potassium: 732mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7088IU | Vitamin C: 25mg | Calcium: 73mg | Iron: 2mg