WARM UP: Creamy Tomato Soup

Tomato Soup Recipe

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!