- 6
- Easy
- 20 mins
- 45 mins
- Budget Friendly
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Ingredients
- 1 onion, chopped
- 25g butter
- 1 clove garlic, crushed
- 1tsp paprika
- 1tbsp tomato purée
- 1kg tomatoes, chopped
- 2tsp sugar
- 1 bay leaf
- 600ml chicken or vegetable stock
- 142ml tub double cream
- Basil leaves, to serve (optional)
Preparation
Step 1
Fry the onion in the butter for 10 mins until softened. Stir in the garlic and paprika and cook for 1 minute. Add the purée and continue for 2 mins more.
Step 2
Add the tomatoes, sugar, bay leaf and chicken or vegetable stock. Bring the soup to the boil then simmer for 20 mins.
Step 3
Remove the bay leaf. Blend the soup in batches in a food processor or blender until smooth. Push through a sieve to remove any skin or seeds and return the liquid to the rinsed-out pan.
Step 4
Stir in two-thirds of the double cream and reheat the soup gently. Once it's hot, serve your tomato soup immediately in warmed bowls with a swirl of the remaining cream and a garnish of basil leaves.