📝 About This Recipe
This quintessential British classic is the ultimate soul-warming comfort food, reminiscent of the beloved 'Heinz' but elevated with sophisticated, fresh ingredients. Our version balances the natural sweetness of vine-ripened tomatoes with a subtle savory backbone of celery and carrot, finished with a luxurious swirl of double cream. It is a silky-smooth masterpiece that captures the nostalgic essence of a rainy afternoon in the English countryside.
🥗 Ingredients
The Vegetable Base
- 50 grams Unsalted Butter (high quality, British grass-fed if possible)
- 1 tablespoon Olive Oil (to prevent the butter from burning)
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (peeled and finely diced)
- 1 large Celery Stalk (finely diced)
- 2 pieces Garlic Cloves (minced)
The Tomato Core
- 2 tablespoons Tomato Paste (double concentrated)
- 500 grams Fresh Vine Tomatoes (very ripe, chopped)
- 800 grams Canned Plum Tomatoes (2 cans of high-quality San Marzano or British heritage)
- 500 ml Vegetable or Chicken Stock (low sodium)
- 1-2 teaspoons Granulated Sugar (to balance the acidity)
Herbs and Finishing
- 3 sprigs Fresh Thyme (tied together with kitchen twine)
- 1 piece Bay Leaf (dried or fresh)
- 150 ml Double Cream (plus extra for drizzling)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
- 1 handful Fresh Basil (for garnish)
👨🍳 Instructions
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1
Place a large heavy-based saucepan or Dutch oven over medium-low heat. Add the butter and olive oil, allowing the butter to melt and foam slightly.
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2
Add the diced onion, carrot, and celery to the pot. Sauté gently for 8-10 minutes until the vegetables are soft and translucent but not browned.
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3
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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4
Add the tomato paste and stir constantly for 2 minutes. This 'cooks out' the raw metallic taste and deepens the color of the soup.
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5
Pour in the chopped fresh tomatoes and the canned plum tomatoes (including the juice). Use your wooden spoon to break up the whole tomatoes against the side of the pot.
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6
Add the stock, sugar, thyme sprigs, and bay leaf. Season with a generous pinch of salt and pepper.
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7
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a lid and simmer for 25-30 minutes.
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8
Remove the pot from the heat. Carefully fish out and discard the thyme sprigs and the bay leaf.
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9
Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer to a stand blender in batches, taking care with the hot liquid.
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10
For a truly professional 'velvet' finish, pass the blended soup through a fine-mesh sieve (chinois) into a clean pot to remove any remaining seeds or skin fragments.
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11
Return the smooth soup to low heat. Stir in the double cream and heat through gently—do not let it boil once the cream is added.
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12
Taste and adjust seasoning. Add more sugar if the tomatoes are too acidic, or more salt and pepper to your preference.
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13
Ladle into warm bowls. Garnish with a swirl of cream, a crack of black pepper, and fresh basil leaves.
💡 Chef's Tips
Always use the best quality canned tomatoes you can find; they are the heart of the dish. If the soup feels too thick after blending, add a splash more stock or water to reach your desired consistency. To make it vegan, substitute the butter with olive oil and use coconut cream or a cashew-based cream alternative. Don't skip the sieving step—it is the secret difference between a 'homestyle' soup and a restaurant-quality 'cream of' soup. If your tomatoes are particularly tart, a tiny pinch of baking soda can help neutralize the acid alongside the sugar.
🍽️ Serving Suggestions
Serve with a classic British Grilled Cheese Toastie made with sharp Cheddar and sourdough bread. Pair with warm, buttery Garlic Dough Balls or a crusty piece of Tiger Bread. A side of salty sea-salt crackers provides a lovely textural contrast. For a lighter lunch, serve alongside a crisp green salad with a lemon vinaigrette. Drink pairing: A chilled glass of dry Rosé or a crisp English Ale.