Tomato soup

Ingredients :
25g/1oz butter
1 large onion, sliced
1 garlic clove, crushed
2 rashers rindless streaky bacon, chopped
700g/11⁄2lb tomatoes, peeled and chopped
1 tablespoon chopped fresh flat-leaf parsley
1⁄2 teaspoon chopped fresh thyme
1⁄2 teaspoon grated lemon zest
1 teaspoon soft brown sugar
900ml/11⁄2pt vegetable stock
1 tablespoon double cream
salt and freshly ground black pepper
1 tablespoon chopped fresh chives, to serve

How to make
- Heat the butter in a heavy pan. Sweat the onion for a few minutes until soft. Add the garlic and bacon. Fry for 2 minutes without browning the bacon. Add the tomatoes and fry for a further 2 minutes. Add the other ingredients except the cream and chives. Cook, covered, for 25 minutes.
- Blend or process the soup into a purée, and adjust the seasoning if necessary. Add a dollop of cream and the chives to each bowl to serve.