We are always keen to champion tried and tested family recipes handed down through the generations and so to celebrate British Tomato Week, why not have a go at making this family favourite that we think cannot be beaten when British tomatoes are in season, the classic tomato soup.
Ingredients
- 1 kilo tomatoes (over ripe are best)
- 3 cloves of garlic (crushed)
- 2 medium onions (sliced)
- 1 small leek (halved and sliced)
- 2 sticks celery (peeled and sliced)
- 2 small carrots (washed and diced)
- 1 tblsp Rapeseed oil
- 100g butter
- 100ml red wine
- 45 ml red wine vinegar
- 45 ml dark brown sugar
- 2 litres vegetable stock
- Chopped parsley
Method
- Heat the oil and butter then sweat the onion and garlic until translucent. Add the leeks, celery and carrots and cook for about five minutes to gain a little colour
- Deglaze the pan with the wine and reduce until nearly all the liquid is gone, then add the tomatoes and cook until they start to break down
- Add the vinegar and sugar and cook for a couple of minutes then add the stock and simmer for 45 minutes or until the carrots are nice and soft
- Blend with a stick blender or in a liquidiser and finish with the parsley
- The soup is great served with some pan fried chorizo and granary bread