• 2 tbsps salted butter
  • 1 tbsp rapeseed oil
  • 2 large onions, chopped
  • 4 large carrots, chopped
  • 5-6 large tomatoes, roughly chopped
  • 1 litre chicken stock
  • 2 tsps creme fraiche or natural yogurt, salt and black pepper to season


  • STEP 1
    Melt the butter over a gentle heat in a large, deep pan. Add the oil and the chopped onions.
  • STEP 2
    After 3 to 4 mins add the chopped carrots. Continue to cook over a gentle heat for 10 to 15 mins, stirring regularly.
  • STEP 3
    Add the chopped tomatoes and cook for another 5 mins.
  • STEP 4
    Add the hot chicken stock. Increase the heat and bring the pan to a steady simmer. Cook for 10 mins.
  • STEP 5
    Remove from heat. Carefully use a stick blender to blend to an even and smooth consistency.
  • STEP 6
    Season with salt and freshly ground black pepper, drizzle with a little creme fraiche or natural yogurt and serve!

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