Cream of Tomato Soup

Cream of Tomato Soup served in a dark brown bowl, with a swirl of cream and cracked black pepper
  • 4 servings
  • Cook 20 minutes, 10 minutes to prepare
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  • 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.