1.8 kg/4 lbs of ripe plum tomatoes cut in 8
6 slices of chopped bacon
1.1 litres/2 pints of chicken stock
50 g/2 oz of butter
2 onions - finely chopped
2 carrots - finely chopped
2 stalks of celery - finely chopped
2 tablespoons of tomato puree
1 clove of garlic - finely chopped
1 tablespoon of fine sugar
fresh basil - finely chopped
salt and pepper

to serve
2 fresh basil leaves
1 tablespoon of double cream per person

METHOD

Melt the butter and add the onions, the bacon, the carrots, the celery and the garlic. Cook for 2-3 minutes, stirring well. Place a lid on the pan and cook for a further 10 minutes until the vegetables are tender. Add the tomato puree and mix well, and then add the fresh tomatoes. Replace the lid and cook for another 10 minutes. Add the stock, the sugar and salt and pepper. Cook for another 1-1 ½ hours with the lid on. Taste to adjust the seasoning if necessary. Sieve the soup before serving with the fresh basil and the cream.

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