Fresh Tomato Soup

by Frank

Use up garden surplus!

• 1 large Onion, diced
• 1 Carrot finely chopped
• 1 stick Celery, finely chopped
• 50g butter
• 3 sprigs, thyme
• 500g very ripe tomatoes, chopped
• 850ml Chicken or vegetable stock
• 8 Tbs Creme fraiche
• Basil leaves to garnish

Method

1. Cook the onion, carrot and celery in butter for 10-15 min, until soft.
2. Add the tomatoes and stock.
3. Simmer for 30 minutes, fish out the herbs.
4. Add 4 tbsp of the creme fraiche and blend with stick blender.
5. Season to taste, add to bowls and garnish with creme fraiche and basil leaves.