Kokova Magazine

With the onset of Autumn many of us will be looking for something to warm us up on wet, rainy days... and what better than a classic tomato soup to cup your cold hands around.

Perfect for a quick warm up, in a flask for work or as a late supper or light lunch, served with some warm crispy bread rolls.

Serves 4

Ingredients

• 2lb ripe tomatoes
• 4 tbsp olive oil
• 1 chopped onion
• 1 peeled and diced carrot
• 2 finely chopped garlic cloves
• 600ml chicken stock
• 1 tbsp balsamic vinegar
• 2 tbsp crème fraîche
• Pinch of sugar
• Small bunch of basil, separated into leaves and stalks
• Extra virgin olive oil, to serve

Procedure

• Preheat the oven to 190C and cut all of the tomatoes in half, from top to bottom.
• Arrange the pieces in a baking dish with the skin down - cut side up - and drizzle with half the oil.
• Season with salt, pepper and a pinch of sugar.
• Bake for an hour until softened and signs of char around the edges.
• Heat the remaining oil in a large, heavy-based pan over a medium heat.
• Add the onion, carrot and garlic.
• Cook for about 7 minutes, stirring regularly, until softened.
• Chop the basil stalks and then add to the pan and cook for another minute.
• Add the tomatoes (plus any juices from the dish) and the chicken stock to the pan.
• Stir while bringing to the boil before turning the heat down. Cover and leave to simmer for 25 minutes, until all the vegetables are soft.
• Leave to cool slightly.
• Use a blender to purée the soup, then stir in the vinegar and crème fraîche, and season to taste.
• Reheat gently then serve - garnish with torn basil leaf and a drizzle of olive oil on top.