Homemade Cream of Tomato Soup

kitchensanctuary.com

Penny Collison

subheading: Soup:

1 tbsp. olive oil

1 large onion - peeled and chopped

3 cloves of garlic - peeled and roughly chopped

1 medium sweet potato - peeled and chopped

1 large red bell pepper - deseeded and chopped

32 oz (3 x 400ml) tinned/canned chopped tomatoes in juice

1 cup (240ml) vegetable stock

1 tbsp. tomato puree

1 tbsp caster sugar

4 tbsp. double/heavy cream

salt and pepper

subheading: Basil Cheese on Toast:

6 Slices thick cut bread

1.5 packed cups (150g) mature cheddar cheese - grated

6 shakes of Worcestershire sauce

3 tbsp fresh basil - chopped (ideally chop it just before serving)

Directions at kitchensanctuary.com

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