Rich and creamy tomato soup

    1 hour

    This soup tastes best if you use the ripest tomatoes you have. If you don't have ripe tomatoes, tinned tomatoes work just as well.


    16 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons butter
    • 1kg ripe tomatoes, chopped
    • 2 carrots, chopped
    • 2 onions, chopped
    • 2 celery sticks, sliced
    • sugar to taste
    • 2 tablespoons vegetable stock granules or 2 small vegetable stock cubes cubes)
    • 2 tablespoons double cream
    • 1 tablespoon cornflour
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a saucepan, melt 1 tablespoon butter and add the tomatoes, carrots, onion and celery. Add a little sugar and enough water to cover the vegetables.
    2. Cook until the vegetables have softened. Dissolve the cornflour in a little cold water and add to the vegetables, along with the cream and stock cubes.
    3. Transfer the soup to a blender or food processor and puree to a smooth soup. Return to a low heat, to thicken up. Season with salt and pepper. If it gets too thick, add a little water.
    4. Once ready, stir in the remaining butter before serving.

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