METHODIn a large pan melt the butter and gently fry the onions for 5-6 minutes until softened. Now add the garlic, celery, carrots and thyme, gently fry for a further 6-7 minutes.
Add the chopped tomatoes, sugar, tomato puree and season well, cook for a few minutes and then add the stock. Bring to the boil, reduce the heat, cover and gently simmer for 35-40 minutes.
Remove the thyme then blend the soup in a food processor or with a blender. If you would like a really smooth soup pass the blended soup through a sieve and return to a clean pan.
Meanwhile, cook the cheese croquettes as per packet instructions.
To serve, stir the cream into the soup and season to taste. Divide between serving bowls and serve with the cheese croquettes. Enjoy!
Serves: 4
Preparation: 15 mins
Cooking: 1 mins
25 g butter
1 large onion (peeled & chopped)
2 garlic cloves (peeled & crushed)
2 celery sticks (chopped)
2 medium carrots (peeled & chopped)
1 sprig of thyme
750 g ripe vine tomatoes (chopped)
1 tsp caster sugar
2 tbsp tomato puree
sea salt & pepper (freshly ground)
750 ml vegetable stock
100 ml single cream
To serve:
Albert Bartlett Cheese Croquettes (cooked as per packet instructions)
Fresh basil leaves