Preparation Time": 10 to 30 mins
Cooking Time: 30 mins to 1 hr
15ml/1tbsp sunflower oil
1 onion, peeled and finely diced
225g/8oz potatoes, peeled and diced
4 tomatoes, skinned, seeded and chopped
400g/14oz tinned tomatoes, chopped
15ml/1tbsp tomato puree
600ml/1pt vegetable stock
150ml/pt fresh single cream
croutons for serving
Heat the oil in a large pan, then gently sauté the onion until soft. Add the potatoes and cook for 2-3 minutes.
Add all the tomatoes, puree and stock, then cook for around 30 minutes, until the potatoes are soft.
Liquidise until smooth. For a really smooth soup, sieve.
Add cream to give the consistency you require.
Serve with a swirl of cream and croutons.