WARM UP: Creamy Tomato Soup
With the snowstorms reaching London, this seems like the perfect time to warm up with a simple yet rather indulgent bowl of piping hot Creamy Tomato Soup by Olive Magazine.
Cooking Time: 30 mins
Serves: 4, easy
25g of butter
1 roughly chopped onion
1 stick of celery, roughly chopped
2 cloves of garlic, roughly chopped
400g tin of chopped tomatoes
1 tbsp of tomato ketchup
750ml of vegetable stock
Ground white pepper
1 tbsp of creamed horseradish
100ml of double cream
Equipment Needed: Pan, spatula, wooden spoon, hand blender
Melt the butter in a pan and gently cook the onion and celery for 10 minutes or until softened. Add the garlic and cook for 2 minutes. Tip in the tomatoes, ketchup, stock, a pinch of salt and plenty of white pepper. Bring to a simmer and cook for 20 minutes.
Stir the horseradish and cream into the soup, heat gently, then use a stick blender to blend until smooth. Pour into bowls and serve with sourdough toast!