Ingredients

• 1 1/2 Lbs Tomatoes
• 1 small white onion (tennis ball size)
• 1 small potato (ditto above)
• 2 tbsp Tomato Ketchup
• 1 tbsp Tomato Puree
• 1/2 pint vegetable stock
• 1 tsp olive oil
• Sprigs of fresh Basil (optional)
• Whipping cream (optional)

Method

Finely chop the onion, peel the potato and dice and roughly chop the tomatoes.

In a large saucepan lightly fry the onion in the oil until translucent not browned. Add the tomatoes and place a lid on the pan and gentle simmer for 10 minutes.

Add the diced potato and stock and simmer with a lid off for further 10 minutes.

Remove from the heat and blitz with a hand blender ? taking care not to scald yourself.

Pass the mixture through a fine sieve and discard the waste.

Replace the pan on the heat and add the Ketchup and tomato puree. Heat for 2 minutes but do not allow to boil - stirring constantly.

Serve with a swirl of cream and basil sprig.

Notes:

This soup is great for freezing or will keep in the fridge for a couple of days. I put it in a flask, with a good pinch of cayenne pepper and take it to the allotment on cold days in the winter.