Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tins (400 g each) Chopped tomatoes; 1 large Onion, diced; 3 cloves Garlic, minced; 2 cups Vegetable stock; 1/2 cup Double cream; 1 tbsp Tomato paste; 1 tsp Sugar; 1 small handful Fresh basil; 2 tbsp Olive oil

Made with: tomatoes, onion, cream

A velvety, comforting tomato soup with a hint of sweetness and a swirl of cream. Pure nostalgia in a bowl, perfect with grilled cheese.

Prep10 min

Cook30 min

Serves4

LevelEasy

Contains DairyVegetarian

Ingredients

Chopped tomatoes2 tins (400 g each)
Onion, diced1 large
Garlic, minced3 cloves
Vegetable stock2 cups
Double cream1/2 cup
Tomato paste1 tbsp
Sugar1 tsp
Fresh basil1 small handful
Olive oil2 tbsp

Substitutions

double cream → coconut cream for dairy-free
fresh tomatoes → passata
sugar → a grated carrot cooked with the onion

Instructions

1Heat the olive oil in a large pot over medium heat. Add the onion and cook gently for 6-7 minutes until soft and sweet.
2Stir in the garlic and tomato paste and cook for 1-2 minutes.
3Add the chopped tomatoes, vegetable stock, and sugar. Season with salt and pepper.
4Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
5Turn off the heat, add most of the basil, and blend until completely smooth using a stick blender or a jug blender.
6Return to low heat and stir in the cream. Warm through gently without boiling.
7Taste and adjust the seasoning. Serve with a swirl of cream and the remaining basil torn over the top.

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