Jono & Jules do food & wine

We’ve made a few quick tomato soups recently so we should maybe describe this as a slow one. This takes about 40 minutes but is worth it and gives a much more home-made flavour, super-healthy too.

Cream of tomato soup – to serve 4

• 2 tbsp light olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 large carrot, chopped
• 500g plum tomatoes
• 200ml passata
• 400ml vegetable or chicken stock
• 1 bay leaf
• 1 large sprig of thyme
• a small handful of basil leaves (if you have them)
• 100ml single cream

Heat the oil in a large saucepan and cook the onion, garlic and carrot over a low heat fro 6-7 minutes.

Stir in the tomatoes, passata, stock, bay leaf and thyme, then bring to a simmer. Cover and cook for 30 minutes.

Remove the bay leaf and thyme stalk. Season and add the basil. Whizz until smooth with a hand blender, stir in the cream and serve.

(Original recipe by Annabel Karmel in BBC Good Food Magazine, May 2004.)