Freshly cooked tomato cream soup

Ingredients for 4 servings:

• 1 ½ kg tomatoes, aromatic
• 1 carrot(s)
• 2 onions, red
• 1 jar Sherry, better Cognac
• 1 tsp rosemary, fresh needles
• 1 tsp thyme, fresh leaves
• 250 ml vegetable broth, good
• some basil, fresh
• 2 tbsp olive oil, really good
• possibly lemon juice or balsamic vinegar
• possibly garlic
• Chili, crushed
• Salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the tomatoes, remove the stems, and roughly dice the flesh (with the skin on, if you like). Peel and chop the onions and carrots. Heat half of the olive oil in a large pot. Sauté the onions and carrots, and if using the garlic, until lightly browned. Deglaze with sherry or cognac and reduce until all the liquid has evaporated. Add the tomatoes. Sprinkle in the rosemary and thyme, and pour in the vegetable stock. Stir well. Cover and simmer over low heat for a good half hour. Purée the tomato soup and pass it through a sieve if desired (but this isn’t necessary—the tomato skins soften during cooking and can be puréed and served as is). If the soup is too thick, add a little vegetable stock. Season to taste with salt and pepper, balsamic vinegar (or a little lemon juice), and the remaining olive oil, and serve. Garnish with fresh basil.