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

    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

    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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