Cream of Tomato Soup

I remember reading in one of Jamie Oliver’s early cook books that if you keep tomatoes whole when cooking them, the sauce tastes cleaner and sweeter as the seeds don’t add their bitter flavour while it stews. The double cream can be substituted with UHT or Elmlea, if its not available, but they cannot beat the taste and freshness of the real thing. Tomato recipes are perfect for the slow cooker and this is no exception

Serves 8

6 400g tins of peeled plum tomatoes
1 medium-sized onion, chopped
1 knob butter
2 clove garlic, minced
2 cubes chicken Oxo stock cubes
1 pint of boiling water
300ml tub of Countrylife fresh double cream
1 teaspoon dried oregano
1 teaspoon sugar
Sea salt and ground pepper to taste

Hob Method
1. Melt the butter in a 3 litre pan and add the onion and garlic until soft but not brown.
2. Add the tomatoes, be careful not to break them, bring to boil.
3. Crumble in the Oxo cubes, add the oregano, sugar and water and simmer for 40 mins stirring occasionally.
4. Using a hand blender, blend the soup to a smooth consistency and add the double cream, salt and pepper.
5. Taste and add more water, if necessary, to achieve the desired consistency.
6. Transfer to the hob and heat to boiling.
7. Serve with warm, fresh country bread cut into chunks.

Slow Cooker Method
1. Put the tomatoes in the slow cooker and cook on low for 3 hours.
2. Add the garlic, onion, sugar and oregano and cook for a further 1 hour.
3. There will be more water produced compared to the hob method. Add half the water and blend to a smooth consistency. Then add the cream, salt and pepper
4. Taste and add more water, if necessary, to achieve the desired consistency.
5. Switch to high and heat for 10 minutes until it starts to bubble.
6. Serve with warm, fresh country bread cut into chunks.