Serves 4

  • 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 

  1. 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.
  2. Add passata, sugar, stock and season. Bring to a simmer and cook for 25 minutes or until carrots are tender.
  3. Remove from heat and cool a little before blitzing till smooth. (Can freeze at this stage.)
  4. Add the single cream and reheat gently, do not boil.

Nutritional Information