Cream Of Tomato Soup

I love homemade soups. They're fresh, cheap and far more filling than tins! I like to use different varieties of tomatoes to give a variety of flavour, so go ahead and stick any tomatoes you can find at your green grocers or supermarket.

Ingredients

2 Large onions

250g Chantenay carrots (or 3 large carrots)

20 Salad tomatoes

600g Cherry tomatoes

2 Beef tomatoes

3 Chicken stock cubes

1 tbsp Tomato puree

1 tbsp Balsamic Vinegar

1 tbsp Worcestershire Sauce

150ml Single cream

Salt & Pepper

Method

Chop all the vegetables (you can leave the skin on the carrot, just wash beforehand). On a low heat sweat off the onions with the lid on. When they've turned translucent add the arrots. Cover and cook for a further 5 minutes.

Increase to a medium heat and add the balsamic vinegar and worcestershire sauce. Cook for a minute to remove the acidity and then add the tomato puree and the fresh tomatoes with a little seasoning.

When most of the tomatoes have released their water add the stock cubes- there's no need to pre-make stock as the tomatoes should provide enough liquid but top up with water if all the ingredients arent covered.

On a low heat simmer until the carrots are soft enough to blend.

Blitz with a hand blender (or in a food processor) and pass through a sieve. Return the soup to a pan, add 100ml of cream and adjust the seasoning to taste. Cook for 10 minutes to cook off the cream.

If you feel like being posh serve with a little swirl of cream and crusty bread.