Creamy Tomato Soup



200g chopped onions
100g butter
1 bay leaf
4 cloves of garlic, finely minced
3 tins of Supreme Plum Tomatoes
1 tsp Supreme Chilli Flakes
1 tsp Supreme Coarse Black Pepper
¼ cup sugar
3 cups vegetable/ chicken stock.
200g double cream


Melt butter over medium-high heat. Add onions and bay leaf and sauté until soft. Add garlic, chilli flakes and black pepper, cook for 2 minutes then add plum tomatoes, stock and sugar. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30- 40 minutes, until the tomatoes are very tender. Using an immersion blender, blend the soup until smooth. Add double cream and stir well. Serve with grilled cheese toasties.

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