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Summer Tomato Soup

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Serves: 4
15ml / 1 tbsp olive oil
1 large onion, chopped
1 carrot, chopped
1kg / 2 1/4 lb ripe tomatoes, quartered
2 garlic cloves, chopped
5 sprigs of fresh thyme, or 1.5ml / 1/4 tsp dried thyme
4 or 5 sprigs of fresh marjoram, or 1.5ml / 1/4 tsp dried
1 bay leaf
45ml / 3 tbsp crème fraiche, sour cream or natural (plain) yogurt, plus a little extra to garnish
salt and ground black pepper

Heat the olive oil in a large, preferably stainless-steel pan or flame proof casserole.

Add the onion and carrot and cook over a medium heat for 3-4 minutes until just softened, stirring occasionally.

Add the quartered tomatoes, chopped garlic and herbs. Reduce the heat and simmer, covered, for 30 minutes.

Discard the bay leaf and press the soup through a sieve (strainer). Stir in the cream or yogurt and season to taste. Cool, then chill in the refrigerator. Serve with a garnish of cream or yogurt.

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