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Creamy tomato soup

Comforting soup, rich, velvety and delicious!

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1 onion, chopped
25g butter
1 clove garlic, crushed
1tsp Greenfields paprika
1tbsp tomato purée
1kg tomatoes, chopped
2tsp sugar
1 bay leaf
600ml vegetable stock
Tub double cream
Optional – Greenfields Basil leaves or cracked black pepper

Fry onion in the butter on medium heat for 10 mins until softened. Stir in the garlic and paprika and cook for 1 minute. Add the purée and continue for 2 mins more.
Add the tomatoes, sugar, bay leaf and chicken or vegetable stock. Bring the soup to the boil then simmer for 20 mins.
Remove the bay leaf. Blend the soup in batches in a food processor or blender until smooth. Push through a sieve to remove any skin or seeds and return the liquid to the rinsed-out pan.
Stir in two-thirds of the double cream and reheat the soup gently. Once it’s hot, serve your tomato soup immediately in warmed bowls with a swirl of the remaining cream
Garnish with basil or cracked black pepper

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Easy to make with few ingredients, yet so velvety and delicious! Perfect for lunch with a chunk of real bread and sprinkled with cheese!

In this recipe

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Greenfields Herbs & Spices

Since 1982

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Creamy tomato soup

Easy to make with few ingredients, yet so velvety and delicious! Perfect for lunch with a chunk of real bread and sprinkled with cheese!

In this recipe

Paprika (Spanish) 75g

Hot paprika 75g

Cracked Black Pepper 75g

Related cooking

Crispy, baked, seasoned Brussel sprouts with tangy balsamic glaze

Roasted, spicy chicken legs

Lebanese chicken with 7 spices, caramelised onion and lemon

Crispy, herby, polenta fries

Cheesy courgette casserole

Spicy fish soup

Thai red curry paste

Pasta Shells Stuffed with Spinach

Greek Spanakopita Pie

Shish Kebabs

Berbere Spice Burgers

Portobello Mushroom and Poached Egg Brioche Roll with Fresh Asparagus

Free delivery with 10 or more products

Free delivery with 10 or more products

Discover a world of taste

Greenfields Herbs & Spices

Since 1982

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