Chunky tomato soup recipe

• 55 g (1.9oz) Unsalted butter
• 115 g (4.1oz) Carrots - finely chopped
• 115 g (4.1oz) Peeled onion - finely chopped
• 115 g (4.1oz) Celery - finely chopped
• 2 Garlic cloves, peeled and finely chopped
• 675 g (23.8oz) Tomatoes, roughly chopped
• 1 Handful of basil stalks
• 1 Handful of parsley stalks
• 1 tbsp Fresh chopped thyme
• 1 Pinch of unrefined caster sugar
• 1 Pinch of salt and freshly ground black pepper
• 2 pints (1.1l) Chicken stock
• 150 ml (5.3fl oz) Single cream
• 10 Tomatoes - for the garnish
• 1 Splash of olive oil - for the garnish
• 1 Bunch of chopped fresh basil - for the garnish
• 1 Garlic clove, peeled and chopped - for the garnish

1. Melt the butter in a large pan, and sweat the finely chopped carrot, onion and celery together.
2. Do not colour.
3. After 3 minutes, add the garlic, the skins and seeds of the garnish tomatoes, and the chopped tomatoes, along with the basil stalks, parsley stalks, thyme, sugar and some salt and pepper to taste.
4. Stew gently for about 10 minutes.
5. When almost all of the liquid has disappeared, add the chicken stock, and cook on gently for 20 minutes.
6. Pass the soup and vegetables through a sieve.
7. Put back into a clean pan and bring back to the boil.
8. Add the cream and check the seasoning.
9. Chop the skinned garnish tomatoes into neat dice.
10. Warm them in the splash of oil with the basil and garlic.
11. Pour into the soup, and serve.

butter, carrots, onion, celery, garlic, tomatoes, handful of basil stalks, handful of parsley stalks, thyme, sugar, salt, pints, tomatoes, olive oil, fresh basil, garlic

Taken from www.lovefood.com/guide/recipes/11224/brian-turners-chunky-tomato-soup (may not work)