Creamy Tomato Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 3 tablespoons olive oil
• 1/2 large onion, chopped
• 2 garlic cloves, crushed
• 2 celery ribs, chopped
• 200 g fresh carrots, chopped
• 500 g ripe vine-ripened tomatoes, roughly chopped
• 1/2 teaspoon sugar
• salt & freshly ground black pepper, to taste
• 500 ml vegetable stock
• 100 ml double cream
• 2 tablespoons butter

Recipe

• 1 heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. add the garlic, celery, and carrots and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
• 2 add the chopped tomatoes and sugar and season well with salt and pepper. cook for a few minutes, then stir in the vegetable stock. bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
• 3 then blend the soup in a liquidizer or food processor. this will probably have to be done in two batches. pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. stir in the cream and extra seasoning if required.
• 4 add two tablespoons of butter and stir into the mixture for extra flavour.
• 5 pour into large mugs or bowls and serve with buttery garlic bread.