Classic Cream of Tomato Soup

I love cream of tomato soup on a cold evening. There’s nothing like Heinz, and opening a tin is so easy, but making your own is quite special. There’s a market seller on the high road who has some really ripe ones going cheap. The recipe is pretty much the Jane Grigson classic.

1/2kg ripe tomatoes

100g chopped onion

125g chopped young carrot

Bouquet Garni

1l chicken stock

Salt & pepper

300ml single cream

Chopped chives or basil

(Possibly a little nutmeg)

Simmer the vegetables in 900ml of the stock until tender. The tomatoes don’t need peeling but I’m quartering them. The bouquet garni goes in too. This can vary but I like Elizabeth David’s combination of parsley stalks, a squashed clove of garlic, a sprig of thyme and a piece of dried orange peel wrapped in bay leaves and tied up with thread. (French Provincial Cooking is one of my favourite cook books).

Once the veg is tender, remove the herb parcel and pass through a mouli on the finest blade, or if you don’t have one, just sieve it. Add the salt and pepper and the last 100ml of stock. No idea why you hold this bit of stock back but I trust JG.  Taste and see if a little sugar wouldn’t improve it. If the tomatoes aren’t absolutely ripe, it might need it.

Clean the pan and pour in the cream. Bring it almost to the boil and slowly pour in the tomato stock, stirring frequently. (If you prefer this as a chilled soup, just pour the cream into the soup stir and chill – I’m of the opinion that cream based soups don’t work that well cold though – your call).

As a variation JG suggests some nutmeg – I think just a tiny scrape would be nice (from a whole nutmeg, never powdered). A pinch of smoked paprika might be  nice alternative. Check the seasoning again, especially if you have added sugar, and garnish with the chopped herbs. I prefer chives. Basil and tomato go together really well but it can overpower this soup. JG suggests serving this with watercress sandwiches made with thickly sliced bread and plenty of salted butter and the watercress absolutely crammed in. The boy (also known as the Sandwich Monster) couldn’t agree more.