Tomato Soup with Cream

Ingredients

• Olive oil 1 tbsp
• Large onion 1
• Garlic cloves 2
• Smoked paprika 1 tsp
• Chopped tomatoes 2 x 400g cans
• Vegetable stock 500 ml
• Bay leaf 1
• Double cream 100 ml
• Salt to taste
• Black pepper to taste

Method

1. Heat the olive oil in a large saucepan or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the minced garlic and smoked paprika, stir and cook for another minute until fragrant.
3. Pour in the chopped tomatoes and vegetable stock. Add the bay leaf.
4. Bring to a simmer, then reduce heat and cook gently for 20 minutes, stirring occasionally.
5. Remove the bay leaf. For a smoother soup, carefully blend using an immersion blender or transfer to a stand blender (work in batches if necessary).
6. Stir in the double cream and heat gently for a further 2 minutes, ensuring it doesn't boil.
7. Season with salt and black pepper to taste. Serve hot.