Tomato Soup
Silky, rich tomato soup made with tinned and fresh tomatoes, a little butter and a splash of cream. Pure comfort in 40 minutes.
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Level
- Easy
The secret to deep tomato flavour is using two kinds: tinned plum tomatoes for body and fresh ones roasted until sweet. A spoonful of tomato purée and a pinch of sugar round it out, so it tastes like the tomato soup you remember, only better.
Blend it for longer than you think you need to. That's what gives you the velvety texture. Serve it with a grilled cheese sandwich for the ultimate lunch.
Tomato Soup
45 min total · approx. 190 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 200°C / 180°C fan. Toss the fresh tomatoes with 1 tbsp oil and some seasoning and roast for 25 minutes until soft and slightly charred.
- Meanwhile, melt the butter with the remaining oil in a large pan. Add the onion and carrot and cook gently for 10 minutes until soft.
- Stir in the garlic and tomato purée for 1 minute, then add the roasted tomatoes, tinned tomatoes, stock and sugar. Simmer for 15 minutes.
- Blend until completely smooth, then stir in the cream and season to taste. Serve with basil and crusty bread.
Cook's noteFreezes well without the cream. Stir it in when reheating.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
