• 500 ml Veg or chicken stock
  • 2 celery sticks halved
  • 1 carrot halved
  • 1 small onion
  • 1 garlic clove
  • 1/2 tbsp olive oil
  • 500g mixed tomatoes e.g cherry,beef and plum
  • 1 x 400g can plum tomatoes
  • 1 tbsp red wine vinegar
  • salt and pepper to season


  • STEP 1
    Bring the stock to boil in a small saucepan. Using a hand held blender blitz the celery,carrot,onion and garlic until roughly chopped. Transfer to a medium saucepan with the olive oil and 1 tbsp or water and saute for a couple of mins. Add the chopped tomatoes and cook for a further 2-3 mins.
  • STEP 2
    Add the tinned tomatoes and stock and simmer for 10 mins. Add the red wine vinegar,blitz until smooth and season to taste with salt and pepper.
  • STEP 3
    Garnish with roasted tomatoes if you wish. Add 75ml of cream once the soup has been blitzed to make a cream of tomato soup

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