Creamy Tomato Soup

Ingredients

• tinned tomatoes (chopped) — 800g
• vegetable stock — 500ml
• double cream — 150ml
• onion (finely chopped) — 150g
• garlic (minced) — 10g
• butter (salted) — 30g
• crusty white bread — 200g
• caster sugar — 5g

Method

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

   Add the finely chopped onion and sauté for 5 minutes until softened but not browned.

3. 3

   Add the minced garlic and cook for a further minute until fragrant.

4. 4

   Pour in the tinned tomatoes and vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. 5

   Stir in the caster sugar to balance the acidity of the tomatoes.

6. 6

   Use an immersion blender to blitz the soup until smooth.

7. 7

   Stir in the double cream and heat through gently for 2 minutes without boiling.

8. 8

   Serve hot in bowls accompanied by thick slices of buttered crusty bread.