Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required. Pour into large mugs or bowls ...
Add the tomato purée ... blob of whipped cream and some basil. Tinned tomatoes need a surprising amount of sugar to counteract the acidity. Fresh milk cannot be added to the soup – the acidity ...
One typical tomato soup ingredient I try to avoid is heavy cream; it might create a silky-textured soup, but it's also laden with extra calories and fat. The fix I've discovered? Swapping heavy ...
If you are feeling decadent, add a little more cream to enrich this tomato soup even further. A blob of lightly whipped cream on top is a nice touch if you'reserving this soup at a dinner party.
Tomato soup is one of our favorite comfort foods, especially when it's served with a buttery grilled cheese sandwich. We're suckers for a classic, creamy version, but we also love to add tangy ...
Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob.