Recipe: Must-Have Creamy Tomato Soup
from the book Food by Mary McCartney
Ingredients
- 3 tblsp light olive oil
- 3 medium onions, finely chopped
- 2 stalks celery, trimmed and chopped
- 2 cloves garlic, finely chopped.
- 6 ripe tomatoes, blanched, peeled, and chopped
- 28 oz can diced tomatoes
- 3/4 cup vegetable stock
- 1 tblsp tomato paste
- 1 tblsp chopped rosemary
- 1 tblsp chopped sage
- 3/4 cup half and half, soy creamer, or creme fraiche
- salt and pepper to taste
Directions
- Heat the oil over medium heat in a large, heavy bottomed saucepan.
- Add the onions and celery and saute for 10 minutes.
- Stir in garlic and sute for a few more minutes.
- Stir in the chopped fresh tomatoes.
- Stir in the canned tomatoes, vegetable stock, and tomato paste.
- Simmer gently for 12 - 15 minutes.
- Mix in the herbs and remove from heat.
- Stir in the cream.
- Season with salt and pepper.
- Heat through & serve.