METHOD

Heat the butter and a little olive oil in a pan large enough to take the tomatoes.

Peel and roughly chop the onion,

Peel and roughly chop the garlic and add both onion and garlic to the butter and oil.

Cook on a low heat to soften, while preparing the tomatoes.

Wash the tomatoes. Halve them and scoop out the seeds and inner pulp, reserving in a sieve over a bowl to catch the juices.

Chop the remaining flesh and add to the the onions and garlic.

Rub the seeds through the sieve to release the juices and pulp, add this to the pan and discard the seeds that are left in the sieve.

Add the ketchup, celery and thyme.

Bring to the boil and simmer until reduced by 2/3rds. I find the best guide is to cook the tomatoes until the celery is translucent, the tomatoes have usually cooked down perfectly when this occurs.

Remove the celery and thyme.

Have ready a fine conical sieve over a large jug or bowl.

Gradually rub the tomato mix through the sieve until all that is left in the sieve is the skins, onions and garlic.

It is important to get as much pulp through the sieve as possible or your patience will alllow. I find it easier not to overload the sieve, it is easier to control the process.

Measure the liquid you will hopefully have approximately 500ml to 1 litre.

Place the tomato soup in a clean pan. Now its up to your preferences.

I merely season and add a little milk if the soup needs a little more liquid. Then serve with a dollop of double cream soup.

If you prefer a proper Cream of Tomato Soup add more milk and cream. Be careful not to boil once the milk and cream are added as it will cause little white bubbles in your beautiful smooth soup.

Add a little cornflour if you like a thick soup.