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Cream of Tomato Soup
From the book
Good + Simple
Delicious, wholesome recipes from the Hemsley sisters
Creative cooking for lunches and midweek meals
Satisfying recipes with a healthy twist
Buy From
Introduction from Melissa & Jasmine Hemsley
We’ve given this classic recipe a healthy Hemsley twist and added carrots, rather than sugar, for sweetness, and beans to make it creamy and more filling. Try adding Homemade Sriracha drizzled over the top or a spoonful of pesto, for a flavour punch. This soup is also delicious served chilled in the summer, using up the abundance of ripe fresh tomatoes – check out your farmers’ markets at the end of a summer day for a bargain job lot. If you have any left over, simmer it down to reduce it and enjoy as an Italian-style tomato sauce for your courgetti. You can also make double quantities and freeze half.
Ingredients
Essential kit
You will need: a hand-held stick blender, or a food processor.
Method
1. Melt the ghee or coconut oil in a large saucepan, add the onion and fry on a medium heat for 8 minutes until softened.
2. Add the garlic, carrots, tomato purée and a big pinch of salt and pepper and cook for a further minute.
3. Tip in the tinned or fresh tomatoes and the drained beans, followed by the broth or water, turn up the heat, cover with a lid and cook at a medium simmer for 10 minutes until the carrots are tender. (Pierce a carrot chunk with a knife to check that it cuts through easily.)
4. Purée the soup until smooth in the pan using a hand-held stick blender, or in batches in a food processor, and then taste for seasoning, adding salt, pepper or maple syrup (if using) if needed. You can also add more broth or water to get to the consistency you want. 5 Ladle into bowls. Stir through the basil (if using) and serve with a drizzle of EVOO.
Reviews
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