Miyu's Tomato Flamingo Soup

Minus the flamingo.

3 tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

2 celery sticks, chopped

7 oz carrots, chopped

1 bay leaf

1 large sprig fresh thyme

1 ½ lb ripe plum or vine-ripened tomatoes, roughly chopped

½ tsp sugar

Salt and freshly ground black pepper

7 fl oz passata, or strained tomatos (eg Parmalat)

17 fl oz vegetable stock

3½ fl oz cream

splash dry sherry

French bread and butter, to serve

1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally making sure the vegetables don't stick to the base of the pan.

2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.

3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.

4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.