• Katie Lolas

The Best Tomato Soup

The best tomato soup ever! It’s creamy, rich, and bursting with brightness, this tomato soup recipe is the ultimate sidekick to some sourdough toast - you honestly can't beat this homemade version of the classic.


Ready In: 30 mins

Serves: 6


Ingredients:

  • olive oil

  • 2 tbsp butter

  • 1/2 teaspoon crushed chilli flakes

  • 3 carrots, diced

  • 1 large onion, diced

  • 2 garlic cloves, minced

  • 2 tsp dried basil

  • 3 cans whole peeled tomatoes, undrained

  • 3 cups chicken stock

  • 2 tbsp tomato paste

  • 1 tbsp sugar

  • 300g light cooking cream

  • Fresh basil leaves, thinly sliced to garnish (optional)



Method:


Step 1. In a medium pot heat a drizzle of oil, butter and chilli flakes over medium heat until butter is melted.


Step 2. Add carrots and onion and cook, uncovered, over medium heat, stirring frequently, until softened, 8-10 mins.


Step 3. Add garlic and dried basil and cook for 1 min or until fragrant. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.


Step 4. Remove pan from heat. Using a blender, puree soup in batches until smooth.


Step 5. slowly stir in cream, stirring continuously to incorporate; return to the stove to heat through.


Step 6. Top servings with fresh parsley or basil and a size of toast if desired.


Storage: in an airtight container in the refrigerator for up to a week or freeze for up to 6 months.



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