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The ultimate comfort food for chilly evenings. This homemade tomato soup recipe from Annabel Karmel combines four vegetables to go towards your five a day.


A lovely rich tomato soup, which contains four different vegetables. The fresh thyme and basil add a beautiful flavour to the soup.

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1 tbsp olive oil
1 small red onion, peeled and chopped
½ red pepper, diced
1 small carrot, grated
½ stick celery
1 clove garlic, crushed
1 x 400g (14oz) tin chopped tomatoes
2 tbsp tomato purée
½ tsp sugar
1 tsp fresh thyme leaves
300ml (½ pint) vegetable stock
2–3 tbsp double cream
Salt and freshly ground black pepper
Few basil leaves, shredded

Essential kit

You will need a blender.


Heat the oil and sauté the onion, pepper, carrot and celery. Cook for 5 minutes. Add the garlic, the chopped tomatoes, then the tomato purée, sugar, thyme and stock. Bring to the boil and simmer covered with a lid for 25–30 minutes. Whizz until smooth. Season to taste and stir in the cream and basil.

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