I’m cooking a lot of vegetarian dishes at the moment. It’s not really a conscious thing, it’s just that there is still so much gorgeous summery produce at the markets and I want to make the most of it while it lasts.
- 2 tbs olive oil
- 1 onion chopped
- 1 small head of garlic
- 1.5 litres fresh tomato puree (made from blanching tomatoes in hot water, removing skins and as many seeds as possible)
- 500ml chicken or vegetable stock
- 1 tbs butter
- salt, pepper and raw caster sugar to taste
Heat the olive oil on a medium heat in a large saucepan and gently saute the onion until transparent. Chop the top off the garlic, so each of the cloves are exposed and add to the pot.
Add the tomato puree and simmer on a low heat for a further 20 minutes.
Add the chicken stock and cook slowly on a gentle heat for 40 minutes or up to an hour or until the soup has reduced and thickened. Stir through the butter to gloss the soup, season to taste with salt and pepper. Taste again. If the soup is a little acidic, stir through a tablespoon of raw caster sugar, stir for a few minutes and pass the soup through a medium sieve and serve.