Gluten Free · Main Meals · Recipes · Snacks · Starters

Cream of Tomato Soup


Cream of Tomato Soup

My dad is partial to the classic Heinz tinned tomato soup. I made my own version for him and to my surprise it got the thumbs up! An essential winter recipe that will please the most discerning tomato soup lover.

Equipment required

1 large deep based saucepan with lid
1 medium deep based saucepan
1 hand blender
1 fine sieve

Shopping list for 4 people

Knob of butter
1 kg of vine tomatoes, don’t discard the vine
2 medium onions
2 cloves of garlic
500ml vege stock
1 tsp dried thyme and parsley
1 tsp xylitol
Splash of balsamic vinegar
1/4 cup of cream
Salt & white pepper

Method to the madness

Heat the saucepan to a medium heat, add the butter

Roughly dice the onions and garlic, sauté until translucent

Remove the tomatoes from the vine, don’t discard. Roughly chop the tomatoes and add to the saucepan with the stock

Add in the vines, herbs and xylitol, place the lid on, turn the heat to high and let the soup come to a boil

Once the soup is boiling turn it down to a simmer and leave for approx 20 mins, remove the lid, add the cream and let it simmer for approx 10 mins

Remove the vines from the soup and blend, add a small splash of balsamic vinegar and taste for seasoning. Work the soup through the sieve into the medium saucepan and let it simmer on low until ready to serve

Serve topped with some fresh parsley and a few drops of cream to garnish. ENJOY!


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