Creamy Tomato & Rosemary Soup

• 1 stick celery, chopped
• 75g cooked smoked bacon, finely chopped
• 1 lion shallot, chopped
• 1 medium carrot, chopped
• 400g sweet ripe tomatoes on the vine, roughly chopped
• 1 x 390g carton thick chopped tomatoes
• 2 cloves garlic, chopped
• 30ml white wine
• 400ml good vegetable stock
• 1 tbsp fresh chopped rosemary
• 1 tbsp fresh chopped thyme
• 1 tsp maple syrup
• salt and freshly ground black pepper
• 1 tbsp fresh chopped parsley
• 125ml double cream
• Swirl of cream and sprigs of rosemary, to garnish

Place the celery, bacon, shallot, carrot, tomatoes, garlic, wine, stock, rosemary, thyme and maple syrup in the Soup-Maker. Season. Choose the Creamed Soup setting.

Uncover and stir in parsley and cream. Season to taste.

Meanwhile warm four soup bowls. Divide the soup between the bowls and top each with a swirl of cream and fresh rosemary leaves. Season and serve.

Suitable for freezing.