Prep 10 mins
Cook 25 mins
This is based on good old-fashioned cream of tomato soup but it tastes a lot better than the canned variety. Make it the day before, then reheat when you want to serve.
- 2 ounces butter
- 2 onions, finely chopped
- 2 celery ribs, finely chopped
- 2 garlic cloves, finely chopped
- 2 (14 ounce) cans chopped tomatoes
- 1 pinch sugar
- 3 1⁄4 cups vegetable broth
- 1 teaspoon creamed horseradish
- 1⁄2 cup whipping cream
- salt and pepper
- Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
- Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
- Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.
Excellent use of the beautiful dead-ripe tomatoes in my garden. I halved the recipe, added a bay leaf, as I believe that enhances any veggie soup, and diced up a couple of beauties from latest haul. I used half-and-half instead of whipping cream, which worked very well. I cannot say that I really noticed the horseradish (and I used plain prepared horseradish, not creamed), but the celery really enhanced the flavor. And when you factor in how quickly this is made - well, a winner all round.
Oh my goodness!!! Fabulous flavor! I made this exactly as written. The creamed horseradish added the perfect extra flavor to this soup. It wasn't too subtle, yet it wasn't overpowering. I sprinkled a bit of chopped cilantro leaves on top to serve. This will warm you up for sure. Thanx for posting!