Creamy tomato soup



Who doesn’t love a good tomato soup?! I know I do. This is super easy recipe that I use over and over again. You can use it as a base and tweak it and add on pretty much whatever you like. You can leave out the double cream if you want more of a tomato flavour (I often do this) And you can of course swap the double cream or sour cream for a vegan option if you still want that creamy texture. If you like your soup with tomato chunks in it you can skip the step where you mix it smooth (I also do this alot when I’m feeling lazy…) The options with this soup are endless!



1 tbsp olive oil

½ yellow onion, finely chopped

1 clove of garlic, finely chopped

1 can diced, pureed or whole tomatoes

1 tbsp tomato paste

1-2 tsp honey (or sugar)

1 tsp dried basil (or fresh)

1 tbsp Ajvar relish (a pepper-based condiment)

Salt and pepper to taste

A little double cream, sour cream or a similar vegan option



In a large saucepan, heat the olive oil. Add the onion and and garlic and sauté until softened about 5 minutes. Add the tomatoes, tomato paste, Ajvar relish, sugar and basil. Bring the mixture to a simmer, and cook for about 10 minutes. If you’ve used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you’ve used tomato purée, there’s no need to blend; the onion bits will give the soup a bit of body. Return the soup to the stove, and set it on a burner over low-to-medium heat. Stir in the cream. Heat to a bare simmer, stirring constantly. Serve hot.



❤ Emma






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