Cream of Tomato Soup
There is something intensely comforting about a rich tomato soup and this one certainly hits the spot. You might imagine that you’d need fresh tomatoes for the classic flavour, but canned tomatoes work perfectly well and are much more convenient.
- 1 tbsp sunflower oil
- 2 medium onions, roughly chopped
- 2 garlic cloves, chopped
- 2 x 400g cans chopped tomatoes
- 600 ml cold water
- ½ tsp mixed dried herbs
- 2 tsp caster sugar
- 4 tbsp single cream
- flaked sea salt
- ground black pepper
- snipped fresh chives, to serve
- chive cream, to serve
- Heat the oil in a large non-stick saucepan and fry the onions and garlic over a medium heat for 4-5 minutes or until beginning to soften, stirring frequently, Do not allow the garlic to burn. Stir in the tomatoes and then the water.
- Add the herbs, sugar, a good pinch of salt and plenty of black pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Remove the pan from the heat and blitz the soup with a stick blender until it is as smooth as possible. Alternatively, leave to cool for a few minutes, then blend in a food processor and return to the saucepan.
- Stir in the cream and adjust the seasoning to taste, adding a little more sugar if necessary. Serve sprinkled with fresh chives and an added swirl of chive cream, if you like. Calories per serving: 122.
- Mix 2 tablespoons of snipped fresh chives and 3 tablespoons of soured cream in a small bowl. spoon onto the hot soup and swirl lightly. Calories per serving: 23.
To freezeFreeze the cooled soup (without the chive cream), by dividing between labelled zip seal bags. Seal and flat freeze.
To serveWarm through gently in a large saucepan until thawed then simmer until piping hot throughout, stirring regularly.
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