Recipe: Must-Have Creamy Tomato Soup

from the book Food by Mary McCartney

Ingredients

  • 3 tblsp light olive oil
  • 3 medium onions, finely chopped
  • 2 stalks celery, trimmed and chopped
  • 2 cloves garlic, finely chopped.
  • 6 ripe tomatoes, blanched, peeled, and chopped
  • 28 oz can diced tomatoes
  • 3/4 cup vegetable stock
  • 1 tblsp tomato paste
  • 1 tblsp chopped rosemary 
  • 1 tblsp chopped sage
  • 3/4 cup half and half, soy creamer, or creme fraiche
  • salt and pepper to taste

Directions

  • Heat the oil over medium heat in a large, heavy bottomed saucepan.
  • Add the onions and celery and saute for 10 minutes.
  • Stir in garlic and sute for a few more minutes.
  • Stir in the chopped fresh tomatoes.
  • Stir in the canned tomatoes, vegetable stock, and tomato paste.
  • Simmer gently for 12 - 15 minutes.
  • Mix in the herbs and remove from heat.
  • Stir in the cream.
  • Season with salt and pepper.
  • Heat through & serve.

 

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