Summer Tomato Soup

by Helen Johnson

SERVINGS

1 recipe scale / convert

INGREDIENTS

1 md. onion, chopped
1 md. carrot, chopped
1 rib celery, leaves and all, chopped
2 cloves garlic, chopped
1 lb. Roma tomatoes, chopped
1 tbsp. olive oil
1 cup vegetable or chicken stock
Salt, to taste
Freshly ground black pepper, to taste
Sugar, to taste
Whipping cream or sour cream (optional)

INSTRUCTIONS

Saute the vegetables in the olive oil until they soften and start to brown. Be careful because too much browning will make it bitter. Chop up the tomatoes and add the soup. Add the stock. Simmer until the carrots are soft. Pass through a Foley mill or coarse sieve. Season to taste with the salt, pepper and sugar.

CHEF COMMENTS

I like to serve it barely warm with a drizzle of cream over the top. I accompany it with foccacia and a salad made of lots of different greens, sprinkled with walnuts and vinaigrette dressing.

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