French Tomato Soup with White Wine

Ingredients

• 1kg of ripe tomatoes
• 1 large carrot (or 2 small ones)
• 1 celery stick
• 1 onion
• 1 clove of garlic
• 3tbsps of olive oil
• 150ml of white wine
• 300ml of vegetable broth
• 1 bay leaf
• 1/2 tbsp of sugar
• 1/2 tsp of fresh chopped thyme
• salt and pepper

Method

1. Rinse the tomatoes. With a small knife score a crisscross at the top and bottom of each tomato. Place tomatoes in a large bowl and pour over with boiling water until covered. Set aside for about 10 minutes until the skin starts peeling off. Meanwhile, peel the carrot and rinse the celery. Cut both into small cubes. Peel and dice onion and garlic. Strain water from the tomatoes, peel and cut into small cubes, saving the juices and discarding the white stems.

2. Heat oil in a medium-size soup pot, add onion and garlic and sauté over medium heat. Add celery and carrot and cook for 3-4 minutes, stirring frequently. Season with salt and pepper. Deglaze with a splash of wine and let it boil down. Add another splash of wine and repeat the procedure. Stir in tomatoes ( with all the juices), add the remaining wine, vegetable broth, and bay leaf. Give it a good stir and bring to the boil, then reduce to a simmer for about 45 minutes with the lid on. Meanwhile, pick and chop the thyme.

3. Stir in sugar and thyme and let the soup simmer for another 15 minutes with the lid off.

4. Remove bay leaf and using a stick blender, pulse the soup until smooth. Taste and check the seasoning then serve with a crispy baguette.