2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
Pinch of sugar
750ml vegetable stock
1 tsp creamed horseradish
125ml whipping cream
1. Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened. Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, stock and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize. Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.
- 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 and pour into a flask.
- Crack open a light Sauvignon Blanc. Some Antipodean whites have screw caps – convenient when you are outdoors.