Heinz-Style Tomato Soup
A homemade Heinz inspired tomato soup recipe from Luke Thomas' cookbook. This extra creamy, heartwarming dish is best served piping hot with toasted soldiers.
From the book
Luke’s Cookbook
100 comforting recipes from the UK's youngest head chef
Classic family dishes with a modern twist
Inspiring ideas for easy weeknight meals
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Introduction
My grandma used to feed me a bowl of Heinz tomato soup whenever I went round to her house after school. I used to love it with toasted soldiers dipped in. This is a richer, creamier version, but it tastes just the same!
Ingredients
| 1kg | vine-ripened tomatoes |
| 50g | butter |
| 1 tsp | olive oil |
| ½ | onion, peeled and chopped |
| 2 | garlic cloves, peeled and crushed |
| 2 tbsp | tomato ketchup |
| 1 stick | of celery, chopped |
| 3 sprigs | of fresh thyme |
| 250ml | tomato juice |
| 100ml | double cream |
| Salt and pepper |
Essential kit
You will need a blender.
Method
Cut the tomatoes in half and scoop the seeds and pulp into a sieve set over a bowl to collect the juices. Chop the tomato flesh fairly finely.
Heat the butter and the oil in a casserole over a medium heat and cook the onion and garlic for 5 minutes, until softened but not coloured. Add the tomatoes and their juices (throw out the seeds), the ketchup, celery, thyme and tomato juice and season with salt and pepper. Bring to the boil, then lower the heat and simmer for 20-30 minutes, until it has reduced by about two-thirds.
Pick out the pieces of celery and thyme, add the cream and blitz the soup in a blender until smooth. Pass the soup through a fine sieve into the cleaned pan, bring back up to a simmer and serve.
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