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Creamy Tomato Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Instead of tinned soup; high cal, fat, and nowhere near as tasty as fresh soup, try this lovely creamy tomato soup - only 107 cals per serving!

Instead of tinned soup; high cal, fat, and nowhere near as tasty as fresh soup, try this lovely creamy tomato soup - only 107 cals per serving!

Ingredients

Serves: serves: 4-6

Metric Cups
  • 25 grams butter
  • 1 medium onion (finely chopped)
  • 1 clove garlic (crushed)
  • 450 grams tomatoes (roughly chopped)
  • 400 grams tinned tomatoes
  • 2 tablespoons tomato puree
  • 2 tablespoons sugar
  • 1 tablespoon fresh thyme (or oregano)
  • 600 millilitres vegetable stock
  • 600 millilitres milk
  • 1 pinch of salt (to taste)
  • 1 pinch of pepper
  • ⅞ ounce butter
  • 1 medium onion (finely chopped)
  • 1 clove garlic (crushed)
  • 15⅞ ounces tomatoes (roughly chopped)
  • 14⅛ ounces tinned tomatoes
  • 2 tablespoons tomato puree
  • 2 tablespoons sugar
  • 1 tablespoon fresh thyme (or oregano)
  • 21 fluid ounce vegetable broth
  • 21 fluid ounce milk
  • 1 pinch of salt (to taste)
  • 1 pinch of pepper

Method

Creamy Tomato Soup is a community recipe submitted by gracemay and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt butter in a large pan. add the onion and garlic. cook over medium heat forabout 5 mins, stirring occasionally, until soft and just beginning to brown.
  • Add the tomatoes (tinned and fresh), puree, sugar, stock and herbs, retaining some to garnish.
  • Bring to the boil, then cover and simmer for 20 mins until all vegetables are very soft.
  • Process or blen mixture until smooth, then press through a sieve(strainer) to remove sskins and seeds.
  • Return sieved soup to cleaned pan and stir in the milk.
  • Stir without allowing to boil. season to taste with salt and pepper. to serve ladle the soup into bowls and garnish with remaining herbs.
  • Melt butter in a large pan. add the onion and garlic. cook over medium heat forabout 5 mins, stirring occasionally, until soft and just beginning to brown.
  • Add the tomatoes (tinned and fresh), puree, sugar, stock and herbs, retaining some to garnish.
  • Bring to the boil, then cover and simmer for 20 mins until all vegetables are very soft.
  • Process or blen mixture until smooth, then press through a sieve(strainer) to remove sskins and seeds.
  • Return sieved soup to cleaned pan and stir in the milk.
  • Stir without allowing to boil. season to taste with salt and pepper. to serve ladle the soup into bowls and garnish with remaining herbs.
  • Additional Information

    ENJOY!

    ENJOY!

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