Ingredients Jump to Instructions ↓

  1. In order of cooking process

  2. Salt and pepper, as you like In order of cooking process

  3. 1 tbsp olive oil

  4. 1 medium onion, sliced

  5. 1 celery stick, sliced

  6. 2 garlic cloves, crushed **

  7. 2 x 400g chopped tomato tins

  8. 500ml chicken stock

  9. 1 tsp honey **

  10. 200ml single cream

  11. Salt and pepper, as you like

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a sauce pan, cook the onions for 3-5 minutes over medium heat till soft, then add celery and garlic and cook for another 5 minutes.

  2. Add the tins of tomato, chicken stock and honey to the pan, and bring to the boil. Turn into the low heat, cover the pan and simmer for 20 minutes.

  3. Remove from the heat to cool a little and use a hand mixer or a food processer to puree.

  4. Add the cream, salt and pepper, then reheat the soup but not to bring to the boil. Little bit of cream for decoration to serve if you like.


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