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Cream of tomato soup
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1 large onion, finely chopped
1 stick celery, finely chopped
2 cloves garlic, chopped
2 x 400g cans chopped tomatoes
1 tbsp sugar
750ml Cooks’ Ingredients Vegetable Stock
1 tsp creamed horseradish
100ml whipping cream
1. Melt the butter in a saucepan and cook the onion and celery gently for 8-10 minutes, until really softened. Add the garlic and cook for a further minute.
2. Tip in the chopped tomatoes, sugar and stock, and bring to a simmer. Cook gently for 15-20 minutes, then place in a blender or food processor and whizz until smooth.
3. Return to the saucepan and add the horseradish and two-thirds of the cream, then heat through really gently.
4. Serve in warm bowls with an extra swirl of cream and some ground black pepper on top.
Typical values per serving:
This recipe was first published in January 2020.