Creamy Tomato Soup

A community recipe by gracemay

Not tested or verified by Nigella.com

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!

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 ounces vegetable broth
21 fluid ounces 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.