Tomato Soup

Serves 8

When the air turns crisp, there's nothing quite like a pot of tomato soup slowly simmering on the stove. Rich, velvety and deeply comforting, this is the kind of recipe that earns a permanent spot in your rotation. Ladle into a Consol Glass Opal Rimless Soup Bowl and let soup season begin.

Note:

You choose the best ingredients for your food - so why not buy them in the best packaging too? Look for your pantry staples in glass: pure, natural and chemical-free.

Ingredients: 

• 3 TBSP Olive oil

• 1 small Onion, diced

• 4 Garlic cloves, minced

• 2 TBSP Tomato paste

• 2 tsp Dried basil

• 1.5 kg Fresh Roma tomatoes

• 2 cups Chicken stock 

• 1 TBSP Granulated sugar

• ½ cup Heavy cream, at room temperature

• Salt and black pepper to taste

• Optional: crushed red pepper flakes, to taste

Method: 

1. Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.

2. Add the garlic and simmer while stirring, for 1 minute. Add the tomato paste and dried basil and simmer while stirring, for a further 2–3 minutes.

3. Add the tomatoes, stock, sugar, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. For a thicker soup, simmer for a little longer.

4. Remove from heat. Then using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, allow to cool slightly, then transfer to a regular blender and blend in batches.

5. Stir in the heavy cream and taste for seasoning. Add crushed red pepper flakes, if desired.

6. Serve warm in a Consol Glass Opal Rimless Soup Bowl.