This is a proper tomato soup recipe with a delicious horseradish cream to start the new year the right way, and warm you up too!
“This year after the festivities I’m taking a decidedly middle ground between full-on winter comfort and a virtuous culinary lightening-up. I’m steering away from meat and poultry completely and the textures I want are mostly soft and creamy. Cooking times and effort need to be reasonable, if not entirely minimal, after all the Christmas toil, and most of all, I require my flavours to be brighter and bolder than ever. There’s not a cold salad or heavy stew in sight, and never has the steam function of my NEFF oven been so welcome when tackling the limited array of winter vegetables on offer. I’m relying on my store cupboard, working alongside that trusty winter root veg base, to bring me the zingiest of tomato soups.” @trishdeseineencore @neffhomeie
PROPER CREAM OF TOMATO SOUP WITH HORSERADISH CREAM
Double the ingredient quantities, hold the final cream garnish, and freeze a batch of this gorgeous soup for later!
For 4
10 minutes preparation
30 minutes cooking
Ingredients
2 tbsp olive oil
3 medium onions, peeled and chopped
2 cloves garlic, crushed
2 sticks celery, chopped
2 medium carrots, peeled and chopped
2 bay leaves
3 tbsp tomato paste (could be sun dried
tomato paste)
2 tbsp red wine or sherry vinegar
1 tbsp sugar
500g tomato purée, passata or a plain
tomato cooking sauce
2 400g cans of chopped tomatoes
1 chicken or vegetable stock cube
300ml single or double cream
1 tbsp creamed horseradish
Salt and pepper
Method
Heat the oil in a large, heavy-bottomed casserole pan, then sweat the onions, garlic, celery, carrots and bay leaves together over low to medium heat, stirring from time to time until the onions are soft – about 10 minutes.
Add the tomato paste and stir through, letting it cook out for a few minutes. Deglaze with the vinegar, scraping the bottom of the pan, then add the sugar, tomato purée, chopped tomatoes and passata. Stir well and top up with boiling water.
Crumble in the stock cube and bring to a simmer. Cover the pan and simmer over low to medium heat for about 15
minutes.
Remove the bay leaves and blitz the soup until it’s smooth. You can use a hand-held blender or a Nutribullet-type blender for extra silkiness.
Add half the cream and season with salt and pepper to finish off. Stir the horseradish through the rest of the cream and swirl it on top before serving.
Trish’s table settings may feature Stable of Ireland napkins and tablecloth, serving ware from Nicholas Mosse and Newbridge Silverware Bead Cutlery. The shoot also features a painterly herringbone throw and a Donegal tweed cushion from Magee 1866 and Foxford Home.
Photography by @franckschmitt_photographe.