International dishesSoupsEurope and North America45 minutes
A warming light meal starts with this creamy tomato soup. What makes it good is the sweet sharpness of ripe tomatoes softened by a swirl of cream. The difficulty is blending it truly smooth, since any grit takes away the silky feel.
The tomatoes simmer gently for 20 minutes with chicken stock and bay leaves until they collapse. After blending, the pot is brought back to a boil before the cream goes in and cooks for another 2 minutes.
This batch weighs about 1.4kg, at roughly 22 calories per 100g.
Method
Wash the tomatoes and cut them into bite sized pieces. Mince the garlic. Peel the carrot and onion and chop them small.
Heat cooking oil in a pot, cook the onion for 3 minutes, then add the carrot and minced garlic and stir for another 2 minutes.
Add the tomatoes with 300ml of chicken stock and 2 bay leaves, season with a little salt and pepper, and simmer gently for about 20 minutes until everything is soft, then turn off the heat.
Lift out the bay leaves and blend the mixture smooth with a stick blender or a jug blender.
Bring the soup back to a boil, add 4 tablespoons of oat cream, stir well and cook for another 2 minutes.
Ladle it out and serve hot with bread, with a little more cream swirled on top.
Tips
Bay leaves sit with the European spices in the supermarket. Without them, leave them out, as they are only a background note.
Lift the bay leaves out before blending, because any left behind turn the soup harsh.
Blend thoroughly and pass it through a sieve once for a properly silky soup.
Keep the heat low once the cream goes in, as a hard boil makes it split.
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