Tomato Soup
Tomato soup is a great meal to make in summer, when tomatoes are in season and full of natural sweetness. It’s a family favourite that’s generally loved by kids, and makes a quick, healthy option for the weekend. Just be sure to have plenty of crusty bread and butter on hand for dipping!
4 Servings 40 Minutes
Ingredients
- Double Cream - 60 ml
- Bay Leaf - 2
- Black Pepper - 1 tsp
- Olive Oil - 2 tbsp
- Salt - 1 tsp
- Sugar - 1 tsp
- Tomato Puree - 2 tbsp
- Vegetable Stock - 1200 ml
- Brown Onion - 1
- Carrots - 1
- Celery - 1
- Tomatoes - 1 kg
Method
- Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery. Sauté for 10 minutes until softened but not browned.
- Stir in the tomato purée and cook for 1 minute to bring out its flavour.
- Add the chopped tomatoes, sugar, whole bay leaves, and vegetable stock. Bring to the boil, then reduce heat and let simmer 20–25 minutes until the vegetables are very soft.
- Remove the bay leaves and discard. Use a stick blender to purée the soup until smooth or carefully transfer to a blender in batches.
- Season to taste with salt and pepper then serve into bowls with a swirl of double cream on top.