Eightyrecipes
Creamy Tomato Soup
A silky tomato soup built on butter, onion and two tins of chopped tomatoes, blended smooth and finished with a swirl of cream.
Ingredients
- 2 tablespoons butter 30 g
- 1 medium onion diced
- 2 cloves garlic minced
- 2 x 14 oz cans chopped tomatoes 2 x 400 g cans
- 2 cups chicken stock 500 ml, or vegetable stock
- 1 teaspoon sugar to balance the acidity
- salt and black pepper to taste
- 1/4 to 1/2 cup heavy cream 60 to 120 ml, optional
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the diced onion and cook gently for 5 to 7 minutes until soft and translucent, without letting it colour.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chopped tomatoes, chicken stock, sugar, salt and pepper.
- Bring to a gentle simmer and cook uncovered for 15 to 20 minutes.
- Blend until completely smooth using an immersion blender or a countertop blender.
- Take the pan off the heat, stir in the heavy cream if using, then adjust the seasoning and serve warm.
Notes
Nutrition values are an estimate. Use a non-reactive pan such as stainless steel or enamelled cast iron, since bare cast iron, aluminium and copper react with the acid and leave a metallic taste. Stir the cream in off the heat so it cannot split, and season only at the end once the soup has reduced.
Nutrition
Nutrition is an estimate, calculated automatically.
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