Cream of Tomato and Horseradish Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is based on good old-fashioned cream of tomato soup but it tastes a lot better than the canned variety. Make it the day before, then reheat when you want to serve. Ingredients:
2 ounces butter |
2 onions, finely chopped |
2 celery ribs, finely chopped |
2 garlic cloves, finely chopped |
2 (14 ounce) cans chopped tomatoes |
1 pinch sugar |
3 1/4 cups vegetable broth |
1 teaspoon creamed horseradish |
1/2 cup whipping cream |
salt and pepper |
Directions:
1. Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
2. Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
3. Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.
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