Name: Cream of Tomato Soup
Yield: Serves 4-6
Ingredients: 1 carrot, chopped; 100-150 ml (3½-5 fl oz) single (pure) cream or whole (full-fat) milk; 1 tablespoon soft light brown sugar; 2 tablespoons vegetable or sunflower oil; 2 garlic cloves, crushed; 2 tablespoons tomato paste (concentrated purée); 750 ml (25 fl oz) vegetable or chicken stock (gluten-free, if necessary); 2 bay leaves; 2 × 400-g (14-oz) tin chopped or plum tomatoes; 1 onion, chopped; 1 celery stick, chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

There’s something incredibly rewarding about making your own soup. For me, it’s the fact that you can make something really appetising with very little effort and you usually have some leftover for the freezer. Tomato soup is one of the nation’s favourites and I love that something so full of nostalgia can be made so simply, with tinned tomatoes at its heart.