Tomato Soup

Much more of a wang it in dish than a lot of places make out, have a play with it. Asides from tomatoes, onions, stock, salt, everything is optional. Note I don't sieve the seeds out, up to you.

Serves: 4-6
Time: 1hr
Source: Combination of Nordstrom, Felicity Cloake, and GoodFood 101 One-Pot.

• 3 or 4 400g cans peeled plum tomatoes
• 1 or 2 onions
• 2 garlic cloves
• carrot/cabbage/celery (use what you have in the fridge, still fine with none)
• 600ml chicken stock (or veg for veggie)
• 2 tbsp tomato purée
• 1 tbsp dried basil
• 2 bay leaves
• worcester sauce
• olive oil
• salt, pepper, sugar
• butter/cream/crème fraiche
• 1 tbsp balsamic vinegar

1. Rough chop all veg, keep separate
2. In a large casserole, add a little olive oil and fry onion, carrot, cabbage, celery until softened, about 5-7 minutes. Don't burn or crisp.
3. Prep stock
4. Add a little more oil if needed, add garlic and basil, low-heat fry for 1 minute
5. Add the tomatoes, stock, 2tbsp purée, 2 bay leaves, dash worcester sauce
6. Add a pinch of salt, pepper and sugar
7. Cover and simmer for 30 - 45 minutes or so, stirring occasionally and breaking up the tomatoes
8. Taste, take off the heat, let cool if you like.
9. Remove bay leaves, then blend until smooth
10. Add 1 tbsp balsamic vinegar, then add the fats. It's to your own preference, but a little oil, a big lump of butter, and 2 tbsp crème fraiche, or 100 ml single/double cream will all do it. Whatever's in the fridge, to taste.
11. Salt, pepper, sugar, to taste.