Ingredients (serves 4)

• 1kg Ripe tomatoes, skinned
• 2 tsp Olive Oil
• 1 Onion
• 1 Carrot, finely chopped
• 1 Stalk of Celery, finely chopped
• 2 Garlic cloves, crushed
• 1 tsp Fresh marjoram leaves (or 1/4 tsp of dried marjoram)
• 450ml Water or Chicken stock
• 4-5 Tbsp Double Cream
• 2 Tbsp Chopped fresh basil leaves

Method

1. In order to skin the tomatoes, score the skin at the bottom lightly in a cross and boil for 30 seconds, place straight into cold water and the skin will peel off.
2. Cut the tomatoes in half and scrape the seeds into a sieve set over a bowl to catch the juice, reserve the juice and discard the seeds. Chop the tomatoes into large chunks.
3. Heat the olive oil in a large saucepan, add the onion, carrot and celery and cook over a medium to low heat for 3-4 minutes, stirring occasionally.
4. Add the tomatoes and their juice, along with the garlic and marjoram. Cook for approximately 2 mins, stir in the water and reduce the heat and simmer covered for about 45 minutes until the vegetables are very soft.
5. Take the pan off the heat and using a stick blender, puree until smooth (or transfer to a blender). Place the soup back on a medium to low heat and add the cream and stir in the basil. DO NOT ALLOW TO BOIL.
6. Serve immediately, you can swirl a little extra cream into each serving if desired.

Notes

This soup is best made with ripe tomatoes, if the tomatoes are a little pale you can still make it but the flavour will not be as rich. If you have no basil, substitute with tarragon.