How To Make Cream Of Tomato Soup

SERVES 4–6. This is a real family favourite and tastes delicious served immediately. Although it is freezeable, it somehow doesn’t taste as good as when it is freshly made, so it is best eaten on the same day.

1. Step 1:

   Melt the butter in a saucepan and fry the onions gently until they are translucent (but not brown).

2. Step 2:

   Add the garlic, tomato purée, paprika and the tomatoes, stir and cook gently for 10 minutes.

3. Step 3:

   Add the stock, nutmeg, sugar and any seasoning and bring to the boil.

4. Step 4:

   Stir in the parsley and simmer for 25 minutes.

5. Step 5:

   Either use a hand blender to purée the soup in the pan or pour it into a food processor and process in batches. If you do not have a blender or processor, push the soup through a sieve.

6. Step 6:

   Return the soup to the pan and stir in the cream. Reheat the soup until it is hot; do not boil, as this will impair the flavour. Serve immediately with an extra swirl of cream and a little sprinkling of parsley.