creamy tomato soup

A deeply comforting tomato soup with real richness and depth. Sweet cherry tomatoes are cooked down with rosemary, sun-dried tomatoes and garlic, then finished with cream for that silky, indulgent texture. It’s simple, unfussy and perfect with thick slices of buttered sourdough.

Serves 4 & takes 35 minutes to cook

Ingredients

• 1 onion, peeled and roughly chopped

• 2 garlic cloves, peeled and chopped

• 1 tsp dried rosemary

• 500g cherry tomatoes

• 1 x 280g jar sun-dried tomatoes (or semi-dried tomatoes), roughly chopped

• 1 x 400g tin chopped tomatoes

• 1 vegetable stock pot, mixed with 200ml boiling water

• 250ml double cream

• Sea salt

• Olive oil (use the oil from the sun-dried tomato jar)

  
  

For the topping (optional)

• Handful of sourdough croutons

  
  

Method

1. Place a large saucepan over a medium heat. Add a generous drizzle of the oil from the sun-dried tomato jar.

   
   

2. Once warm, add the onion with a good pinch of sea salt. Cook for 6–8 minutes, stirring occasionally, until softened and lightly translucent. Add the garlic and cook for another minute.

   
   

3. Stir in the dried rosemary and cherry tomatoes. Cook for 8–10 minutes, stirring occasionally, until the cherry tomatoes begin to burst and break down.

   
   

4. Add the chopped sun-dried tomatoes, tinned tomatoes and vegetable stock. Stir well and bring to a gentle simmer. Cook for 10 minutes to allow the flavours to develop.

   
   

5. Remove from the heat and blend until completely smooth using a stick blender (or carefully transfer to a high-speed blender).

   
   

6. Stir through the cream and return briefly to a low heat to warm through. Taste and adjust the seasoning with salt if needed. Adding a dash more liquid if needed until you reach your favourite consistency.