Ingredients
- 3 pounds tomatoes (ripe)
- 2 cups vegetable broth
- 3 tablespoons tomato paste (sun-dried)
- 3 tablespoons balsamic vinegar
- 2 teaspoons molasses
- Basil leaves (small handful)
- Salt to taste
- Pepper to taste
- Basil leaves, to garnish
- 1/4 cup heavy cream (crème fraiche)
How to Make
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Step 1: Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes.
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Step 2: Put them in a large heavy pan and pour in the broth.
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Step 3: Bring this just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.
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Step 4: Stir in the sun-dried tomato paste, vinegar, molasses and basil.
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Step 5: Season with salt and pepper, then cook gently, stirring, for 2 minutes.
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Step 6: Process the soup with an immersion blender or in a blender in batches, then return to the pan and reheat gently.
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Step 7: Serve in bowls topped with cream fraiche and garnish with basil leaves.
We hope you enjoy this recipe!
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