Cream Of Tomato Soup

• 4 3/4 cups cherry tomatoes Vine Ripe, Chopped in Half
• 2 sticks celery Finely Chopped
• 1 white onion Medium, Finely Chopped
• 1 bay leaf
• 3 sprigs mint Finely Chopped
• 3 sprigs flat leaf parsley Finely Chopped
• 7 7/16 tablespoons double cream
• 3 1/8 cups vegetable stock
• 2 tablespoons extra-virgin olive oil
• 2 balsamic vinegar Caps of
• 1/2 teaspoon caster sugar
• salt /Pepper, Season to Taste

1. Heat the oil in a large, heavy based saucepan, set over a medium heat until hot.
2. Drop the onion, celery, a little salt and the bay leaf into the pan. Sweat for 6-8 minutes until golden and slightly softened. Then, drop/stir in the sugar and vinegar. Leave to caramelize for a few minutes. Drop in the tomatoes, cover the dish with a tight fitting lid and leave to stew for 10 minutes.
3. Remove the lid, give the dish a good stir. Pour in the stock, stir well, then bring the heat down to a simmer and leave for about 20 minutes (Stiring occasionally).
4. Discard the bay leaf, then blend the soup up using a stick blender or a food processor until smooth. Then sieve the soup into a new large saucepan (This gets all of the seeds from the tomatoes out of the soup). Pour in the double cream and return the soup to a simmer. Season to taste.
5. When satisfied, ladle the soup out into the bowls and garnish with some double cream and a small pinch of the mixed herbs before serving.
6. Enjoy!

cherry tomatoes, celery, white onion, bay leaf, mint, flat leaf parsley, double cream, vegetable stock, extravirgin olive oil, balsamic vinegar, caster sugar, salt pepper

Taken from www.yummly.com/recipe/Cream-of-Tomato-Soup-1593654 (may not work)