When August arrives and our garden is full of tomatoes I always try and create something new. This tomato soup has a fresh clean taste whether you serve it with the perfect grilled cheese sandwich for lunch or a starter for summer BBQ, I think you will love it.
This serves 8 for a starter or 6 for lunch
4 cups of tomatoes peeled and crushed
if you are using Cherry tomatoes you will need put them through a food mill to remove the skins after they are warmed in the chicken stock.
3 cups of chicken stock and 1/2 cup of water—-add crushed tomatoes and heat for 15 minutes
2 carrots peeled and chopped
2 stalks of celery chopped
1 medium onion peeled and chopped
1/2 cup of fennel chopped fine
5 cloves of garlic peel and chop
1/4 cup of olive oil to sauté vegetables until soft but not browned, about 15 minutes
1/4 cup chopped flat leaf parsley
2 tablespoons of fresh oregano chopped fine
1 tablespoon fresh thyme chopped fine
3 tablespoons of chives chopped
stir herbs into sautéed vegetables, when herbs are wilted add to chicken stock with the tomatoes
Simmer 20 to 30 minutes allow to cool, add salt and pepper to taste and using a good blender blend soup to a smooth consistency
Add 3/4 cup of 1/2 & 1/2. When you are ready to serve, warm soup, do not boil.
Top each bowl of soup with a spoon full of creme fraiche, chopped chives and a pinch of salt.