Rustic tomato soup recipe

Cook this to your taste with a mix of herbs you love and experiment with adding more or less of the main ingredients.

Cook this to your taste with a mix of herbs you love and experiment with adding more or less of the main ingredients.

Ingredients

5-6big tomatoes, roughly chopped (or use a couple of tins)
Generous handfuls of your favourite herbs
(basil, parsley, thyme and marjoram are good)
Garlic cloves (finely chopped)
Chillies (finely chopped)
A fewstalks of celery
Olive oil
Good-sized onion, chopped
Garlic cloves (finely chopped)
1 splashred wine (to your taste)
Pepper (Niclas crushed peppercorns with a pestle and mortar, but milled pepper is fine)
Sea salt
500 mlapprox. stock (or water)
Crème fraîche and crusty bread to serve

1

Chopping tomatoes, herbs, chillies and celery and roasting them in the oven until the tomatoes softened. This sweetens the final flavour.
2

Next, in a pan, lightly fry the chopped onion and garlic in olive oil, added more chopped celery and parsley and sweated these ingredients for a few minutes.
3

Pour in the tomato mixture and a splash of red wine. After bringing this to a gentle simmer, pour in some water (stock is good too), seasoned with salt and pepper, then let it come to the boil before lowering the heat and leaving to simmer.
4

When cooked, use a handheld blender to give the soup as smooth a consistency as you prefer. Serve with crème fraîche and fresh bread.