I adore Heinz Cream of Tomato and will not say a bad word against it but sometimes I feel like I should make a bit more of an effort than simply opening a can and heating through. Most of the components for this soup are always in my fridge and cupboard. When I run out of them they are replaced as a matter of course. For a fancier soup you could swirl in some tapenade or pesto.
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 sticks celery, chopped
- 3 garlic cloves, peeled and chopped
- 2 x 400g tins plum tomatoes
- 300ml vegetable stock (or water)
- 1 bay leaf
- 1 tablespoon finely chopped marjoram or oregano (or ½ teaspoon dried)
- 130ml whipping cream
- Heat the oil and add the onion, carrot, celery and garlic. Add a pinch of salt and stir over a low heat for 15 minutes until softened but not coloured.
- Add the tomatoes, stock, bay leaf and marjoram. Bring to the boil then turn the heat down and simmer for 20 minutes. Pour in the cream then cool before liquidising until smooth. Taste and season with salt and ground black pepper. Heat through gently before serving.