Creamy tomato soup

Creamy tomato soup

This firm British favourite has only got a few ingredients, all of them fresh and is quickly made. It definitely beats anything you can get from a packet or tin.

  • 6 large ripe tomatoes (or approx 450 grams worth)
  • 1 tablespoon tomato puree
  • one large onion finely sliced
  • one garlic bulb (6-7 cloves) crushed
  • 20 grams of basil leaves
  • 800ml stock
  • pinch of cayenne pepper
  • 1/2 tsp coconut sugar

Sautee the onions and garlic in a pan with a tablespoon of butter, ghee or coconut oil until translucent, for about 5-10 minutes. Add the cayenne pepper.

While this is sautéing, chop the tomatoes. I like to blanch them to remove the skin but if you’re short on time you can skip the blanching them and keep the skin. Add the tomatoes, tomato puree and coconut sugar to the pan, followed by  the stock. Season it well with salt and pepper, cover, and let it simmer for 30 minutes.

Turn the heat off, add the basil and stir. Then let the pan sit there for a few minutes. Whizz the soup up until creamy … enjoy …

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