Tomato soup

One thing that i have always noticed is when I'm making soup,it's always a very calm experience,something about having a pot of liquid on a slow simmer with the aromas wafting,changing with the addition of another ingredient,there is no hurry no frenzy,the build up of flavours takes a bit of time and while waiting,stirring,my thoughts always drift to the person/persons who will be tasting it...while this happens with almost every dish I cook...with soups I do feel the thoughts linger longer almost as if it matches the way a soup is cooked ...in a lingering fashion on the stove...and it always never fails to bring a smile in my thoughts and on my face !
Tomato soup
Ingredients
Tomatoes - 1kg
Onions-2-chopped fine
Celery-2 sticks chopped fine
Garlic-2 cloves-chopped
Basil leaves-a few 5-6(optional)
Salt,pepper
Extra Virgin Olive Oil (EVOO)-1 Tbsp
Milk-1/4 cup
Whole grain bread cut into croutons,tossed with a little EVOO and toasted in the oven until crisp...cool and keep in an airtight container.
Method:
De seed the tomatoes and remove the skin by blanching for 1 minute in boiling water
Chop up the tomatoes
In a deep pan,heat the olive oil
Add the garlic,onion and celery and saute well until soft
Add the tomatoes and saute,until it gets pulpy,add a dash of water and keep stirring until cooked
Add 2 cups of water and let boil well...add salt,pepper and a dash of sugar if the tomatoes are very sour
Take off the heat and let cool
Puree it fine or chunky however you prefer...taste for seasoning
Return the puree to the hob,add the milk and then turn heat on low,stirring gently
Check seasoning
Roll up the basil leaves and cut into thin strips
Add to the soup,reserving a bit for garnish
Take off heat,ladle into bowls ,garnish with shredded basil leaves and toasted croutons and serve hot/warm.