Creamy Tomato Soup

Tue, 14 January 2025

Ingredients:

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 3 garlic cloves, minced

- 2 x 400g tins of quality whole plum tomatoes

- 500ml vegetable stock

- 1 tablespoon tomato paste

- 1 teaspoon sugar (optional, to balance acidity)

- 200ml double cream

- Fresh basil leaves

- Sea salt and freshly ground black pepper

- Optional: crusty sourdough bread to serve

 

Method:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened (about 5-7 minutes).

2. Add garlic and cook for another minute until fragrant.

3. Add tinned tomatoes, vegetable stock, and tomato paste. Bring to a simmer.

4. Reduce heat and simmer gently for 20-25 minutes.

5. Using a hand blender or transfer to a regular blender, blend until smooth.

6. Stir in cream and season with salt and pepper to taste.

7. Warm through gently (do not boil).

8. Serve with a swirl of cream, fresh basil leaves, and crusty bread.

 

Tips:

- For dairy-free option, substitute cream with coconut cream

- Soup can be frozen before adding cream

- Use the best quality tinned tomatoes you can find for the best flavour