Creamy Tomato Soup

Ingredients

• 800g canned whole San Marzano tomatoes
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 250ml vegetable stock
• 80ml heavy cream, plus extra for drizzling
• 1 teaspoon sugar
• Salt and black pepper to taste
• 6 fresh basil leaves

Steps

1. 1

   1. Heat olive oil in a large saucepan over medium heat, then add the onion and cook for 6–8 minutes until soft and translucent.

2. 2

   2. Add the garlic, tomato paste, oregano, and red pepper flakes; stir and cook for 2 minutes until fragrant.

3. 3

   3. Pour in the canned tomatoes and vegetable stock, crushing the tomatoes with a spoon, then bring to a gentle simmer and cook uncovered for 20 minutes.

4. 4

   4. Remove from heat and blend the soup until completely smooth using an immersion blender or standing blender, then return to low heat.

5. 5

   5. Stir in the heavy cream and sugar, season well with salt and pepper, and heat through for 2–3 minutes without boiling.

6. 6

   6. Ladle into bowls, drizzle a swirl of extra cream over the surface, and place fresh basil leaves on top before serving.