The best tomato soup ever! It’s creamy, rich, and bursting with brightness, this tomato soup recipe is the ultimate sidekick to some sourdough toast - you honestly can't beat this homemade version of the classic.
Ready In: 30 mins
Serves: 6
Ingredients:
olive oil
2 tbsp butter
1/2 teaspoon crushed chilli flakes
3 carrots, diced
1 large onion, diced
2 garlic cloves, minced
2 tsp dried basil
3 400g cans whole peeled tomatoes, undrained
3 cups chicken stock
2 tbsp tomato paste
1 tbsp sugar
300g light cooking cream
Fresh basil leaves, thinly sliced to garnish (optional)
Method:
Step 1. In a medium pot heat a drizzle of oil, butter and chilli flakes over medium heat until butter is melted.
Step 2. Add carrots and onion and cook, uncovered, over medium heat, stirring frequently, until softened, 8-10 mins.
Step 3. Add garlic and dried basil and cook for 1 min or until fragrant. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
Step 4. Remove pan from heat. Using a blender, puree soup in batches until smooth.
Step 5. slowly stir in cream, stirring continuously to incorporate; return to the stove to heat through.
Step 6. Top servings with fresh parsley or basil and a size of toast if desired.
Storage: in an airtight container in the refrigerator for up to a week or freeze for up to 6 months.
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