Creamy tomato soup recipe
 This creamy tomato soup recipe is the perfect combination of naughty and nice – it's packed with vegetables but laced with a dash of sherry. Each serving provides 214kcal, 4g protein, 15g carbohydrate (of which 14g sugars), 14g fat (of which 4.5g saturates), 5g fibre and 1.1g salt per portion. 3 tbsp olive oil1 large onion, chopped2 garlic cloves, crushed2 celery sticks, chopped200g/7oz carrots, chopped1 bay leaf1 large sprig fresh thyme750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped½ tsp sugarsalt and freshly ground black pepper200ml/7fl oz passata500ml/17fl oz vegetable stock100ml/3½fl oz single cream or low-fat crème fraîchesplash dry sherry crusty bread and butter, to serve 3 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped ½ tsp sugar salt and freshly ground black pepper 200ml/7fl oz passata 500ml/17fl oz vegetable stock 100ml/3½fl oz single cream or low-fat crème fraîche splash dry sherry crusty bread and butter, to serve Method Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender.Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Pour the soup into a clean saucepan (you can pass 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 and serve with fresh crusty buttered bread. Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender. Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Pour the soup into a clean saucepan (you can pass it through a sieve if you want it really smooth). Stir in the cream, a splash of sherry and extra seasoning if required. Pour the soup into a clean saucepan (you can pass 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 and serve with fresh crusty buttered bread. Pour into large mugs or bowls and serve with fresh crusty buttered bread. Recipe tips Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.