Tomato soup with crème fraîche: A farewell to summer tomatoes 🍅 Ingredients 5 plum tomatoes sliced 3 large tomatoes (I used heirloom/beefsteak) 1 yellow onion large diced 1 carrot sliced 1 celery heart sliced 4 garlic cloves smashed 1 large sprig basil 4-6 sprigs thyme Olive oil Pinch of sugar Salt, pepper , red pepper flakes 1/4 C crème fraiche 1 C vegetable stock In a large pot/Dutch oven add olive oil to coat the bottom. Add celery, onion, carrot and garlic. Cook for 5 minutes on medium heat to softened. Season with salt, pepper, and red pepper flakes. Add in your tomatoes and fresh herbs. Salt the tomatoes and add 1/4C vegetable stock. Drizzle over a little more olive oil. Cover and bring to a simmer. Simmer on medium/low heat for 25 minutes. When the tomatoes are just about fully cooked down add remove the herbs. Add a pinch of sugar. Blend. Add in the remainder of your vegetable stock. Taste the soup and season to your desire. And add crème fraiche. Serve with a drizzle of olive oil, fresh cracked pepper and fresh basil. Enjoy ☺️
