Ten-minute tomato soup

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Ingredients

  • 700g tinned whole tomatoes, in juice
  • 1 stick celery, roughly chopped
  • 250ml low-sodium chicken stock
  • Salt and freshly ground black pepper
  • 1 tbsp pure maple syrup
  • 1 to 2 tsp fresh lemon juice
  • 65 to 85ml single cream

Use imperial measurements

Method

How to make Ten-minute tomato soup

1) Puree the tomatoes, celery and stock in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream.

2) Transfer to a microwave safe bowl. Heat in microwave on high until warmed through, about four minutes. (Alternatively heat the old-fashioned way in a pan.)

3) Pour hot soup into an air-tight thermos. Pack in a lunch sack and send off to school.

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