- 25g butter
- 2 onions, chopped
- 2 celery sticks, chopped
- 2 carrots, diced
- 2 crushed garlic cloves
- 750ml tomato passata
- 1 pinch sugar
- 500ml vegetable stock
- salt and pepper to taste
- 125ml single cream
Prep:15min › Cook:40min › Ready in:55min
- Melt butter in a large pan over a medium heat. Add onions, celery and carrots and cook gently for 15 minutes, then add garlic for the last few minutes.
- Add passata, sugar, stock and season. Bring to a simmer and cook for 25 minutes or until carrots are tender.
- Remove from heat and cool a little before blitzing till smooth. (Can freeze at this stage.)
- Add the single cream and reheat gently, do not boil.