Tomato soup

ingredients

25g/1oz butter

1 large onion, sliced

1 garlic clove, crushed

2 rashers rindless streaky bacon,

chopped

700g/11⁄2lb tomatoes, peeled and

chopped

1 tablespoon chopped fresh

flat-leaf parsley

1⁄2 teaspoon chopped fresh thyme

1⁄2 teaspoon grated lemon zest

1 teaspoon soft brown sugar

900ml/11⁄2pt vegetable stock

1 tablespoon double cream

salt and freshly ground

black pepper

1 tablespoon chopped fresh chives,

to serve

• Heat the butter in a heavy pan. Sweat the onion for a few minutes until soft. Add the garlic and bacon. Fry for 2 minutes without browning the bacon. Add the tomatoes and fry for a further 2 minutes. Add the other ingredients except the cream and chives. Cook, covered, for 25 minutes.

• Blend or process the soup into a purée, and adjust the seasoning if necessary. Add a dollop of cream and the chives to each bowl to serve.