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Creamy tomato soup

Creamy tomato soup

This tomato soup recipe is the perfect combination of naughty and nice - it's packed with vegetables but laced with a dash of sherry.

Ingredients

Preparation method

  1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.

  2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.

  3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.

  4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

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