Best Ever Cream of --Tomato Soup

READY IN: 40mins


  • Ingredients
  • 2
    kg firm ripe tomatoes, roughly chopped (or 4lb 4oz, Homegrown mixed are best)
  • 3
    garlic cloves, roughly chopped
  • fresh basil leaf, plus extra to serve (About a handful!)
  • 1
    tablespoon tomato puree
  • 4
    tablespoons olive oil, plus extra to serve
  • 1
    liter vegetable stock (or 1.75 pints, Or chicken stock)
  • salt & freshly ground black pepper
  • 2 -3
    tablespoons caster sugar, to taste
  • 150
    ml double cream (or 5 fl.ozs., plus extra to serve)
  • 1
    loaf ciabatta, thickly sliced, to serve


  • Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
  • Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
  • Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
  • Transfer the soup mixture to a food processor and blend to a purée.
  • Return the blended soup to the pan through a sieve and season, to taste, with salt, freshly ground black pepper and sugar.
  • Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
  • Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
  • Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
  • To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.