Tomato Soup with Crusty Bread

• 1 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 tsp Caster sugar
• 1 tbsp Tomato purée
• 600 g Tomato, ripe
• 500 ml Vegetable stock, hot
• 80 ml Double cream
• 4 slices Crusty white bread, thick-cut

1. Warm the extra virgin olive oil in a saucepan over a medium heat. Finely chop the yellow onion, then cook for 8 to 10 minutes until soft and sweet but not browned.
2. Crush the garlic and stir it into the pan for 1 minute until fragrant. Add the caster sugar and tomato purée, then cook for 1 minute, stirring, to take the raw edge off the purée.
3. Roughly chop the tomatoes and add them to the pan. Pour in the vegetable stock, bring to a gentle simmer, then cook for 18 to 20 minutes until the tomatoes have collapsed and the soup smells rich and tomatoey.
4. Blend the soup until completely smooth using an immersion blender. Stir in the double cream and warm gently for 2 to 3 minutes until steaming hot, taking care not to let it boil.
5. Serve the soup hot with the crusty white bread on the side for dipping. If you like, warm the bread briefly so it stays crisp at the edges.

Made this recipe? Rate it — a comment is optional.