Preparation
- Score a cross in the base of each tomato, put them in a bowl and pour over boiling water. After about 10 minutes the skin can be pulled off; remove the green stalk end and chop the tomatoes.
- Finely dice the onions and carrot and crush the garlic. Heat the olive oil in a large pot and sweat the onions and carrot over low to medium heat for about 5 to 10 minutes until soft, adding the garlic briefly.
- Add the tomato pieces and cook for a few minutes. Stir in the tomato purée, sugar, thyme, bay leaf, salt and pepper and pour in the hot stock.
- Simmer gently over low heat for about 20 to 25 minutes, then fish out the bay leaf.
- Blend the soup until smooth with a hand blender and season with salt, pepper and a pinch of sugar. Serve with chopped parsley.
Drink with it
White wine · excellent match
Sauvignon Blanc, dry
High acidity stands against the tomato acidity, and green herbal notes pick up thyme and parsley.
Which wine pairs with food? A simple approach to choosingRosé · excellent match
Dry rosé from Provence, well chilled
Red fruit and fresh acidity mirror the ripe tomato, and the herbal spice of the rosé meets the thyme.
Red wine · good match
Young Sangiovese or Chianti, lightly chilled
The Sangiovese's own acidity keeps up with the tomato, and low tannin does not disturb the light soup.
Pale lager · good match
Helles or pilsner, well chilled
Fine carbonation refreshes, and the mild bitterness keeps the tomato acidity in balance.
Pils or Helles: What's the Difference?