Cream of Tomato Soup

Not quite the Heinz version of “Cream of Tomato” but much better when it’s homemade. Once you’ve tried this, Heinz soups will be a thing of the past!


25g      Butter

2          Carrots, peeled and finely diced

2          Celery sticks, finely sliced

400g    Tin of chopped tomatoes

500ml  Vegetable or chicken stock

1 tsp     Sugar

½ tsp    Salt

3 tbs     Double cream

Olive oil

Preparation and cooking

Fry the carrots and celery in the butter and a little olive oil until softened, which will take about 5 minutes. Then add the tin of chopped tomatoes, sugar, salt and stock and cook together on a medium heat for about 10-15 minutes.

Use a hand blender to purée the mixture into a smooth consistency, then add the double cream and cook for another 5-10 minutes over a low heat, so that the soup is just bubbling.

Serve with a swirl of cream in the middle of the soup and warmed crusty bread.


Whilst this recipe doesn’t have any herbs included, it goes really well with fresh basil or fresh oregano. If you want to make the soup thicker, double the quantity of carrot and celery.


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