Creamy Tomato Soup


Mini Cob loaves are a great way to serve this soup!

Hands up who grew up loving Heinz Big Red? It was my ultimate favourite tinned soup as a child, and secretly as an adult I am partial to a bowl.


This recipe is everything you find in a tin of Big Red without the preservatives and additives, which for our family is a huge plus, having a child who does not react well with certain additives and preservatives.


While this recipe is not as easy as opening up a can of soup, it is EASY! 10 minutes prep, 30 minutes on the stove, and aside from mixing in the cream and cheese, it is ready to be eaten.


Prep 10 min // Cook 30 min


INGREDIENTS

2 tbs olive oil

1 red onion diced

1 carrot diced

6 cloves garlic minced

5 ripe vine tomatoes diced

2 tbs tomato paste

1 long red chilli de-seeded and diced (optional)

1 tsp sugar

Cup of medley tomatoes halved (or a mix of perrino and cherry tomatoes)

3 cups vegetable stock

2 tsp salt

½ tsp pepper

1 punnet of basil (leaves only)

½ cup cream

½ cup Parmesan cheese


METHOD

  1. Heat the oil in a saucepan add onion, garlic, chilli (if using) and carrot then sauté for 5 minutes.

  2. Add the tomatoes, tomato paste, basil, vegetable stock, sugar, salt and pepper, and stir well.

  3. Bring to the boil and lower the heat to a simmer. Cook with the lid on for 20 - 25 minutes (or until the tomatoes are soft).

  4. Using a blender (or stick blender) blend until pureed.

  5. Add the cream and Parmesan cheese then stir to combine.

  6. Test for seasoning and add further salt and pepper if needed.


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