2 2008-07-24T00:01:06+01:00 A wonderful way to use up all those fragrant tomatoes which are now in season. <h3>Freeze ahead</h3> * If you want to freeze this soup, leave out the egg and cream mixture and add it after you have heated up the soup from frozen. 66 Serves 4 * 2 tablespoons [[olive oil]] * 1 onion, finely chopped * 2 cloves of garlic, crushed * 1 carrot, peeled and finely chopped * 1 red pepper, core removed and finely chopped * A few sprigs of fresh [[herbs|thyme]] * [[1kg]] over ripe tomatoes * 2 tablespoons [[tomato puree]] * 1 teaspoon [[balsamic vinegar]] * [[1.1 litres]] chicken [[stocks|stock]] * [[Salt]] * [[Black peppercorns|Black pepper]] * 2 egg yolks # Heat the olive oil in a large pan and add the onion, garlic, carrot, pepper and thyme sprigs. Cover and cook over a low heat until all the vegetables are soft. # While the vegetables are cooking, drop the tomatoes into a bowl of boiling water for 20 seconds, and remove the skins and chop the flesh. # Add the tomato puree and balsamic vinegar to the vegetables and cook over the heat for 1-2 minutes. Add the chicken stock, both types of tomato, fresh and canned, and simmer for a further 25 minutes. # Take off the heat and allow to cool slightly before pureeing the soup in a blender or using a hand blender. (If you want to make a really smooth soup you can sieve it, but I like the bits). # Just before serving, season the soup, then mix together the creme fraiche (or cream) with the egg yolks and whisk into the soup. Serve straight away in warm bowls with plenty of grated cheddar cheese to pass around. If you are a fan of the lovely creamy version that Heinz make then you will love this tomato soup recipe. It is really important to use over ripe tomatoes. If you don’t have any soft tomatoes going in the bottom of your fridge, seek them out on the discount rack in supermarkets and markets at the end of the day – more than likely the seller thinks they are overripe, but they are perfect for this recipe so stock up and buy as many as you get hold of and make a good batch of this wonderful recipe. You can also use frozen whole tomatoes straight from the freezer. false true false false false true true false false 3.01321398124467178175618073316283 7038 21207.0 1 Related recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson * It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated. * Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently - adding a little cornflour, which can help to prevent it from separating. * The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it's sold in larger supermarkets in the UK. 55 Crème fraiche The French version of soured cream, it's twice as rich, and thicker than the British version of sour cream. * The tomatoes will keep for up to a week, but don't store them in the opened tin because the metal will start to rust and spoil the food. Instead, tip the tomatoes into a plastic container, cover with a lid, or clingfilm and store in the fridge. * Alternatively, put the tomatoes in a freezer-proof container and freeze for up to 12 months. 20 Canned chopped tomatoes Great for instant pizza sauce, pasta, curry sauces.