The Best Tomato Soup

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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