September 6th, 2011 This Jamie Oliver inspired recipe is a fantastic way to showcase the fresh flavour and vibrant colours of heirloom tomatoes. And with cooler (dare I say, fall) days ahead, there’s nothing more comforting than a bowl of tomato soup and a grilled cheese. I know it seems a little indulgent to add cream and egg yolks to the soup, but they add a lovely richness that complements the tomatoes sweet acidity, so give it try. Tomatoes are good for the heart, so they’ll combat that cholesterol like nobody’s business! Ingredients:
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 small carrot, peeled and coarsely grated
- one handful of fresh basil, leaved picked and stalks finely chopped
- olive oil
- 1.5 lbs tomatoes
- .75 litre chicken or vegetable stock
- 6 tbsp double cream whisked
- 1 tsp red wine vinegar
- 2 egg yolks
- salt and freshly ground black pepper
- Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan, and simmer gently without colouring for 20 minutes, stirring every couple of minutes.
- Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. Add the tomatoes to the vegetables, then pour in the stock and simmer for a further 20 minutes with the lid on.
- At this point it's nice to purée the soup using either a food processor, a liquidizer or a hand-held blender, but be careful as it will be hot.
- Once you've puréed the soup, put it back into the pan, bring it back to a simmer, and season very carefully with salt and freshly ground black pepper.
- Just before serving, whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few torn-up basil leaves, if you like.