Fresh tomatoes give a fresher soup than tinned, but they need help, because ordinary supermarket tomatoes lack sweetness. A spoonful of tomato puree, fried briefly, solves that: it is already reduced and brings the depth fresh tomatoes do not have. The basil goes in off the heat, boiling strips it of everything.
Source of protein13% of the energy from protein
Roughly chop the tomatoes and finely chop the onion and garlic.
Soften the onion and garlic in olive oil and fry the tomato puree with them briefly.
Add the tomatoes and stock and let the soup simmer gently for 20 minutes.
Blend the soup smooth with a hand blender and stir in the cream.
Serve in bowls with fresh basil and an extra swirl of cream.
For a creamy version, stir in a splash of cream or coconut milk. Roasting the tomatoes in the oven instead of boiling them gives a much fuller flavour, which costs an extra half hour but is worth it. Tomato soup is better the next day than fresh, and it freezes well.
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