About this recipe:This creamy tomato, celery and carrot soup is hearty enough to be a meal on its own! It's perfectly seasoned with fresh basil and oregano.
6 tablespoons butter
1 onion, thinly sliced
15 baby carrots, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, chopped
1L tomato passata (or cooked, sieved tomatoes)
300ml chicken stock
2 tablespoons freshly chopped basil
1 tablespoon freshly chopped oregano
salt and freshly ground black pepper to taste
350ml double cream
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Method Prep:25min › Cook:30min › Ready in:55min
Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery and garlic until vegetables are tender, about 10 minutes. Stir in tomato passata, chicken stock, basil and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
Heat soup over medium-high heat until hot, about 5 minutes more.