Cream of Tomato Soup
- 25g butter
- 1tbsp olive oil
- 1 large onion, finely chopped
- 1 stick celery, finely chopped
- 2 cloves garlic, finely chopped
- 2 x 400g cans chopped tomatoes, or 600g fresh ripe tomatoes, chopped
- 1tbsp sugar
- 750ml vegetable stock
- 1tsp creamed horseradish
- 100ml whipping cream
1 Melt the butter and olive oil in a saucepan and cook the onion and celery for 5 minutes until really softened.
2 Add the garlic and cook for just a minute then tip in the chopped tomatoes, sugar and stock and bring to a simmer. Cook for 15 – 20 minutes then place in a blender or food processor and blend until smooth.
3 Return to the saucepan, add the horseradish and cream and heat really gently. Serve in warm bowls with an extra swirl of cream, some ground black pepper and crusty bread.