This recipe was given to me by a chef in the Blue Lagoon restaurant on a Norwegian Cruise ship.
We are this soup every day and begged him for the recipe.
850 g tomatoes crushed
250 ml tomatoes peeled canned
75 g tomato paste
100 g chopped onions
25 g crushed garlic
75 g butter
75 g leek just the white leaves chopped
50 g celery chopped fine
50 g flour
250 ml heavy cream
SQ salt, pepper, dash of white sugar
Saute the onions, garlic, leek, celery and carrot in hot butter for about 3 to 5 minutes.
Add sugar and carmelize. Add the tomato paste and stir for about one minute, dust with flour.
Stir in the flour well. Add the fresh and canned tomatoes, cook for about 25 minutes – stir!
Blend soup with a hand-held blender very well. Strain through a fine mesh sieve.
Add heavy cream and bring back to a boil - adjust seasoning.
Remove crust from leftover white bread, cut in equal cubes. Saute in a large frying pan butter, garlic and bread until golden brown.
Serve soup with julienne of fresh basil and garlic croutons. Delicious!