Rustic tomato soup recipe

To make a generous-sized pot

5 or 6 big tomatoes, roughly chopped (or use a couple of tins)
Generous handfuls of your favourite herbs (basil, parsley, thyme and marjoram are good)
Garlic cloves (finely chopped)
Chillies (finely chopped)
A few stalks of celery
Olive oil
Good-sized onion, chopped
Garlic cloves (finely chopped)
A splash of red wine (to your taste)
Pepper (Niclas crushed peppercorns with a pestle and mortar, but milled pepper is fine)
Sea salt
500ml approx. stock (or water)
Crème fraîche and crusty bread to serve

Cook this to your taste with a mix of herbs you love and experiment with adding more or less of the main ingredients. When Shalony and Niclas cooked this, they started by chopping tomatoes, herbs, chillies and celery and roasting them in the oven until the tomatoes softened. This sweetens the final flavour. Next, in a pan, they lightly fried the chopped onion and garlic in olive oil, added more chopped celery and parsley and sweated these ingredients for a few minutes. Then they poured in the tomato mixture and a splash of red wine. After bringing this to a gentle simmer, Shalony poured in some water (stock is good too), seasoned with salt and pepper, then let it come to the boil before lowering the heat and leaving to simmer. When cooked, use a handheld blender to give the soup as smooth a consistency as you prefer. Serve with crème fraîche and fresh bread.

Made by

Styling: Åsa Dyberg
Photography: Lina Ikse

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