Creamy tomato soup
1 hr 20 min
With a few pantry staples and a snip of fresh herbs it’s easy to whip up this tasty tomato soup.
1 medium, chopped
1 clove(s), crushed
1 tbs, leaves
Canned diced tomatoes
800 g, (2x 400g cans)
4 cup(s), (1L)
½ cup(s), (125ml)
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook, stirring, for 1 minute or until fragrant.
- Add tomatoes and stock and bring to boil. Reduce heat and simmer, uncovered, for 40 minutes or until slightly thickened. Remove soup from heat and set aside to cool for 15 minutes.
- Using a stick blender or food processor, process soup until smooth. Stir in cream. Return soup to medium heat and cook, stirring, for 5 minutes or until heated through. Serve sprinkled with pepper and extra thyme.
SERVING SUGGESTION: Garlic ciabatta. Toast 4 x 30g slices ciabatta bread and rub with the cut sides of 1 garlic clove (halved). TIP: Suitable to freeze (without cream) for up to 3 months.