A smooth, deeply flavoured tomato soup built on a base of onion, carrot, and garlic, enriched with double cream and finished with torn basil. The carrot lends gentle sweetness and body, while tomato purée and tinned tomatoes give it real depth. Silky enough for an elegant starter and homely enough for a weekday lunch.
3tbsp
2piece
2piece
4piece
2tbsp
800g
600ml
1tsp
1tsp
1tsp
0.5tsp
4tbsp
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3tbsp | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 800g | — | — | |
| 7 | | 600ml | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 4tbsp | — | — | |
| 13 | | 10g | — | — |
Peel the onions and discard the skins.
White onion · 2 piece
Pour the olive oil into the large saucepan.
Light olive oil · 3 tbsp
Set the pan over a medium heat and warm the oil until it shimmers.
Tip the roughly chopped onion into the hot oil. Take the pan off the heat while you prepare the next ingredients.
Peel the carrots and discard the skins.
Carrots · 2 piece
Roughly chop the peeled carrots into large chunks.
Crush each garlic clove lightly with the flat of the knife and slip off the skins.
Garlic clove · 4 piecePut the pan back over the heat, then add the roughly chopped carrot to the onion and oil.
Stir the vegetables occasionally and sauté until the onion is soft and translucent and the carrot is beginning to soften.
Add the roughly chopped garlic to the softened onion and carrot.
Stir and sauté until the garlic is fragrant and softened but not coloured.
Add the tomato purée to the garlic-softened onion and carrot.
Tomato purée · 2 tbspStir the tomato purée through the vegetables and cook, stirring, until it darkens slightly and smells rich.
Pour the tinned chopped tomatoes into the tomato purée base.
Tinned chopped tomatoes · 800 gPour the vegetable stock into the pan.
Vegetable stock · 600 mlAdd the caster sugar to the sautéed tomato purée and tinned chopped tomatoes and vegetable stock.
Caster sugar · 1 tspAdd the dried oregano to the sweetened tomato soup base.
Dried oregano · 1 tspAdd the salt to the seasoned tomato soup base.
Salt · 1 tspAdd the ground black pepper to the seasoned tomato soup base.
Ground black pepper · 0.5 tspStir everything together thoroughly so the seasoning is evenly distributed.
Increase the heat and bring the seasoned tomato soup base to a full rolling boil.
Reduce the heat to low and simmer the soup, partially covered, until the vegetables are completely tender and the flavours have deepened.
Blend the soup in batches no more than half-filling the blender, with the lid's centre cap removed and a folded cloth held over the gap, until completely smooth.
Pour the blended tomato soup back into the saucepan.
Add the double cream to the blended tomato soup.
Double cream · 4 tbspStir the cream through and simmer gently until the soup is heated through and silky; taste, and adjust the salt.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Peel the onions and discard the skins.⏱ 30sResultPeeled onion |
| 2 | Peeled onionstep 1 | | Roughly chop the peeled onions into large chunks.⏱ 2 minResultChopped onionused in step 5 |
| 3 | 3 tbsp | | Pour the olive oil into the large saucepan.⏱ 15sResultLight olive oil |
| 4 | — | | Set the pan over a medium heat and warm the oil until it shimmers.⏱ 1 minResultHot oil |
| 5 | Chopped onionstep 2 | | Tip the roughly chopped onion into the hot oil. Take the pan off the heat while you prepare the next ingredients.⏱ 15sResultHot oil and finely chopped onion |
| 6 | 2 piece | | Peel the carrots and discard the skins.⏱ 30sResultPeeled carrots |
| 7 | Peeled carrotsstep 6 | | Roughly chop the peeled carrots into large chunks.⏱ 2 minResultChopped Carrotsused in step 10 |
| 8 | 4 piece | | Crush each garlic clove lightly with the flat of the knife and slip off the skins.⏱ 30sResultPeeled garlic cloves |
| 9 | Peeled garlic clovesstep 8 | | Roughly chop the peeled garlic cloves.⏱ 1 minResultChopped garlicused in step 12 |
| 10 | Chopped Carrotsstep 7 | | Put the pan back over the heat, then add the roughly chopped carrot to the onion and oil.⏱ 15sResultChopped carrots and hot oil and finely chopped onion |
| 11 | — | | Stir the vegetables occasionally and sauté until the onion is soft and translucent and the carrot is beginning to soften.⏱ 10 minResultSautéed onion and carrot |
| 12 | Chopped garlicstep 9 | | Add the roughly chopped garlic to the softened onion and carrot.⏱ 15sResultSautéed onion and carrot and roughly chopped garlic |
| 13 | — | | Stir and sauté until the garlic is fragrant and softened but not coloured.⏱ 2 minResultSoftened onion, carrot, and garlic |
| 14 | 2 tbsp | | Add the tomato purée to the garlic-softened onion and carrot.⏱ 15sResultCarrot and tomato purée mixture |
| 15 | — | | Stir the tomato purée through the vegetables and cook, stirring, until it darkens slightly and smells rich.⏱ 1 minResultFried-off tomato purée with softened vegetables |
| 16 | 800 g | | Pour the tinned chopped tomatoes into the tomato purée base.⏱ 15sResultFried-off tomato purée with softened vegetables and tinned chopped tomatoes |
| 17 | 600 ml | | Pour the vegetable stock into the pan.⏱ 15sResultFried-off tomato purée with softened vegetables and tinned chopped tomatoes and vegetable stock |
| 18 | 1 tsp | | Add the caster sugar to the sautéed tomato purée and tinned chopped tomatoes and vegetable stock.⏱ 10sResultFried-off tomato purée with softened vegetable and tinned chopped tomato mixture |
| 19 | 1 tsp | | Add the dried oregano to the sweetened tomato soup base.⏱ 10sResultFried-off tomato purée with softened vegetable and tinned chopped tomato mixture |
| 20 | 1 tsp | | Add the salt to the seasoned tomato soup base.⏱ 10sResultFried-off tomato purée with softened vegetable and tinned chopped tomato mixture |
| 21 | 0.5 tsp | | Add the ground black pepper to the seasoned tomato soup base.⏱ 10sResultFried-off tomato purée with softened vegetable and tinned chopped tomato mixture |
| 22 | — | | Stir everything together thoroughly so the seasoning is evenly distributed.⏱ 30sResultSeasoned tomato broth |
| 23 | — | | Increase the heat and bring the seasoned tomato soup base to a full rolling boil.⏱ 3 minResultBrought-to-the-boil seasoned tomato soup |
| 24 | — | | Reduce the heat to low and simmer the soup, partially covered, until the vegetables are completely tender and the flavours have deepened.⏱ 20 minResultSimmered soup with tender vegetables |
| 25 | Simmered soup with tender vegetablesstep 24 | | Blend the soup in batches no more than half-filling the blender, with the lid's centre cap removed and a folded cloth held over the gap, until completely smooth.⏱ 2 minResultBlended tomato soup |
| 26 | Blended tomato soupstep 25 | | Pour the blended tomato soup back into the saucepan.⏱ 15sResultBlended tomato soup |
| 27 | 4 tbsp | | Add the double cream to the blended tomato soup.⏱ 15sResultBlended tomato soup and double cream |
| 28 | — | | Stir the cream through and simmer gently until the soup is heated through and silky; taste, and adjust the salt.⏱ 2 minResultCreamy tomato soup |
| Total Time | 54 min | ||
| Nutrient | Per serving |
|---|---|
| 269kcal | |
| 5g | |
| 17g | |
| 5g | |
| 31g | |
| 11g | |
| 6g | |
| 2,092mg |
A smooth, deeply flavoured tomato soup built on a base of onion, carrot, and garlic, enriched with double cream and finished with torn basil. The carrot lends gentle sweetness and body, while tomato purée and tinned tomatoes give it real depth. Silky enough for an elegant starter and homely enough for a weekday lunch.
What you’ll doYou will soften onion, carrot and garlic in olive oil, add tomatoes and stock and simmer until rich. The soup is blended smooth, enriched with double cream and finished with torn basil.
