Ingredients
- 30g Butter
- 1 Onion
- 800g Tinned Plum Tomatoes
- 1 Vegetable Stock Cube
- 1 Tbsp Tomato Paste
- Cheddar Cheese
- Worcestershire Sauce, To Serve
- 1 Carrot
- 150ml Double Cream
- 3 Garlic Cloves
- 1 Tbsp White Wine Vinegar
- 1 Tsp Sugar
Amounts for 4 servings.
Nutrition per serving
| Calories | 180 kcal |
|---|---|
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Sodium | 384 mg |
| Total Carbohydrate | 13 g |
| Dietary Fibre | 2 g |
| Sugars | 10 g |
| Protein | 3 g |
Method
Peel the onion and carrot and dice into 1cm cubes. Melt the butter in a large saucepan over medium heat, add the onion and carrot with a big pinch of salt and fry gently for 10 minutes, until softened.
Finely chop the garlic and add it with the tomato purée. Fry for 2 minutes more. Tip in the tomatoes and break them up with your spoon. Refill one of the tins with water and add that too, along with the stock cube and sugar. Bring to the boil, then reduce to a simmer and cook for 40 minutes.
Blitz smooth with a stick blender, taste, and season with the vinegar. Stir in the cream and reheat gently.
Tip into meal-prep containers and keep in the fridge for up to 3 days. Reheat and top with grated Cheddar and a crack of black pepper.
Good for
Common questions
- How many calories are in Proper Tomato Soup?
- One serving contains about 180 kcal, and the recipe makes 4 servings.
- How long does Proper Tomato Soup take to make?
- About 70 minutes, across 4 steps.
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