• 30 g butter
  • 2 streaky rashers bacon
  • 1 large onion (peeled and chopped)
  • 1 large carrot (scraped and chopped)
  • 1 celery stick (roughly chopped)
  • 450 g tomatoes (roughly chopped)
  • 400 g tin of tomatoes
  • 850 ml chicken or vegetable stock
  • 1 bouquet garni
  • 150 ml cream
  • sprigs of rosemary (or parsley) to garnish


  • Melt the butter in a large saucepan and sauté the bacon, onion, carrot and celery over a low heat for 5 minutes, without browning.
  • Add all the tomatoes, juice included, and the stock and bring to the boil.
  • Add the bouquet garni, reduce the heat, cover and simmer for about an hour or until the vegetables are softened.
  • Remove the bouquet garni, cool the soup and give it a whiz in your blender and pour into a clean saucepan.
  • When you want to serve it, reheat the soup and pour it into bowls or a tureen.
  • Swirl in the cream and garnish with the rosemary sprigs.
  • If you don't have rosemary, sprigs of parsley will do just as well.