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Creamy Tomato Soup

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Serves: 4-6
15g / 1/2 oz butter
1/2 red onion, finely chopped
1 leek, chopped
1 garlic clove, crushed
1 carrot, peeled and grated
1 potato, peeled and grated
300ml / 10 fl oz low-salt vegetable stock
500g / 1lb 2 oz ripe tomatoes, peeled, de seeded and chopped
1 tbsp tomato puree
150ml / 5 fl oz full-fat milk
sea salt and pepper
snipped chives, to garnish (optional)
granary rolls, to serve

Melt the butter in a large saucepan over a low heat and cook the onion, leek and garlic for 10 minutes, or until very soft but not browned.

Add the carrot and potato and cook for 5 minutes. Add the stock and bring up to simmering point.

Add the tomatoes and tomato puree and season to taste with salt and pepper. Simmer for 15 minutes until the vegetables are very soft. Add the milk and warm through, then transfer the soup to a blender or food processor and process until very smooth. You can pass the soup through a sieve at this stage, if you like.

Return the soup to the rinsed-out saucepan and reheat gently. Garnish the soup with snipped chives, if desired, and serve with granary rolls.

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