Zupa Pomidorowa Lekka (Light Polish Tomato Soup)

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 1 tsp Fine sea salt
• 2 cloves Garlic
• 2 pieces Bay leaves
• 800 g Tomato, ripe
• 900 ml Vegetable stock, hot
• ½ tsp Black pepper
• 60 ml Double cream
• 10 g Fresh dill

1. Warm the olive oil in a saucepan over a medium heat. Finely chop the onion, then dice the carrots and celery, and add them to the pan with the fine sea salt. Cook for 8 to 10 minutes, stirring, until the vegetables soften but do not brown.
2. Crush the garlic and stir it in for 30 seconds until fragrant. Add the bay leaves, then roughly chop the tomatoes and add them to the pan. Cook for 3 to 4 minutes, stirring, to start breaking the tomatoes down.
3. Pour in the vegetable stock and bring to a gentle simmer. Cook for 15 to 18 minutes, partially covered, until the carrots are tender and the tomatoes have fully softened. Remove and discard the bay leaves.
4. Blend the soup until completely smooth, then return it to a low heat. Stir in the black pepper, then add the double cream and warm gently for 2 to 3 minutes without boiling. Taste and adjust with a little more fine sea salt if needed.
5. Finely chop the fresh dill. Ladle the soup into bowls and sprinkle the dill over the top. Serve hot.

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