Cream of Tomato Soup

Spending 45 minutes to make Cream of Tomato Soup might seem pointless when you can just crack open a tin of Heinz or Baxters, but can we please all agree that tinned soup is shite and loaded with salt? This home-made version from Justine Pattison is ace with a swirl of chive cream and less than 150 calories per serving.

For more super soup ideas, click here.

Recipe: Cream of Tomato Soup

Calories: 122 per serving

Serves: 4

Book: Justine Pattison: Without the Calories – comfort food

Prep time: Approx 20 mins

Cooking time: Approx 25 mins

Ingredients:

• 1 tbsp sunflower oil
• 2 medium onions (roughly chopped)
• 2 garlic cloves (chopped)
• 2 x 400g cans chopped tomatoes
• 600ml cold water
• ½ tsp mixed dried herbs
• 4 tbsp single cream
• Flaked sea salt
• Ground black pepper
• Snipped fresh chives to serve (optional)
• Chive cream to serve

Cost per portion: Approx £0.57 (with the chive cream)

Method:

Heat the oil in a large non-stick saucepan and fry the onions and garlic over a medium heat for 4-5 minutes or until beginning to soften, stirring frequently. Do not allow the garlic to burn. Stir in the tomatoes and then the water.

Add the herbs, sugar, a good pinch of salt and plenty of black pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.

Remove the pan from the heat and blitz the soup with a stick blender until it is as smooth as possible. Alternatively, leave to cool for a few minutes, then blend in a food processor and return to the saucepan.

Stir in the cream and adjust the seasoning to taste, adding a little more sugar if necessary. Serve sprinkled with fresh chives and an added swirl of chive cream if you like.

Chive cream: Mix tablespoons of snipped fresh chives and 3 tablespoons of source cream in a small bowl. Spoon onto the hot soup and swirl lightly. Serves 4. Calories per serving: 23.