Cream of Tomato Soup

There is something intensely comforting about a rich tomato soup and this one certainly hits the spot. You might imagine that you’d need fresh tomatoes for the classic flavour, but canned tomatoes work perfectly well and are much more convenient.

Prep Time 20

Cook Time 25

Total Time 45

Servings 4

Calories 122

Ingredients

1 tbsp sunflower oil
2 medium onions, roughly chopped
2 garlic cloves, chopped
2 x 400g cans chopped tomatoes
600 ml cold water
½ tsp mixed dried herbs
2 tsp caster sugar
4 tbsp single cream
flaked sea salt
ground black pepper
snipped fresh chives, to serve
chive cream, to serve

Instructions

Heat the oil in a large non-stick saucepan and fry the onions and garlic over a medium heat for 4-5 minutes or until beginning to soften, stirring frequently, Do not allow the garlic to burn. Stir in the tomatoes and then the water.
Add the herbs, sugar, a good pinch of salt and plenty of black pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
Remove the pan from the heat and blitz the soup with a stick blender until it is as smooth as possible. Alternatively, leave to cool for a few minutes, then blend in a food processor and return to the saucepan.
Stir in the cream and adjust the seasoning to taste, adding a little more sugar if necessary. Serve sprinkled with fresh chives and an added swirl of chive cream, if you like. Calories per serving: 122.

Chive Cream

Mix 2 tablespoons of snipped fresh chives and 3 tablespoons of soured cream in a small bowl. spoon onto the hot soup and swirl lightly. Calories per serving: 23.