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Blood and Bits of Gore :-) [Okay, Tomato Soup with Chives and Goat's Cheese]


4 large, ripe field tomatoes, roughly chopped
1 tbsp olive oil
1 medium onion, chopped
2 flakes garlic, chopped
2 sticks of celery, chopped (opt)
2 sprigs fresh thyme
2 tbsp tomato paste, tinned or from a tube
Around 500 ml vegetable stock
Salt and pepper to taste
100 ml single cream (optional)
A stick or round of crumbled goat's cheese (optional)
Handful fresh chives, snipped

In a heavy pot, heat the oil, then add the onion, celery, garlic and thyme. Cook for around 5 minutes, not letting the onion colour too much. Stir in the chopped tomatoes and tomato paste. Cook on a low heat, stirring ocasionally for around 15 - 20 minutes, until the tomatoes are well mushed up. Add the stock and simmer on a low heat for another 5 minutes. Transfer to a blender and blend till smooth. Season well to taste. Reheat, till just steaming and serve with a sprinkle of chives.

If using, stir in the cream and return to the heat. Do not boil the soup, just heat till steaming. Crumble the goats cheese on top and put under the grill for about a minute till the cheese is bubbling. Serve with a sprinkle of chives.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise