‘Cream’ of tomato soup

by Beca Lyne-Pirkis

Beca Lyne-Pirkis' take on a home favourite


1 red onion, roughly chopped
1 large carrot or 2 medium carrots, roughly chopped
1-2 tbsp rapeseed oil
1 large garlic clove, chopped
Salt and sugar to taste
500g tomatoes, a mixture of cherry and plum
300-400ml boiling water


Saute the onion and carrot in the oil over a medium heat, stirring occasionally for around 6-8 mins until soft. Add the garlic with a good pinch of sugar and ½ tsp salt, saute for a further 2 mins. 

Roughly chop the tomatoes and add to the saucepan, skin, pips and all, and cook for around 3-5 mins until the tomatoes have started to break down. Add in enough boiling water to just cover the mixture, give it a good stir and leave to simmer for around 10 mins. 

After this time, taste to check the seasoning, then remove from the heat and blend until smooth with a stick blender. Pass the soup through a sieve to get rid of the tomato skin and pips. The finished soup should be light in colour, smooth and should taste creamy. Serve immediately.

Recipe: Beca Lyne-Pirkis