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Winter Soup

Winter Soup
Borderfileds HQ
Borderfileds HQ

ingredients

2 x 400g cans chopped tomatoes
1 red onion, chopped
1 carrot, chopped
1 rosemary sprig (got in my garden)
2 tbsp tomato purée
1 vegetable stock cube
2 bay leaves
2 tbsp double cream
croûtons, to serve (optional)

method

STEP 1

Tip everything except the cream and croutons into the slow cooker along with 500ml hot water. Cook on high for 3 hrs or low for 5 hrs.

STEP 2

Remove the rosemary. Blend the soup either using a hand blender, which you can do in the slow cooker, or in a jug blender until smooth. If you like a thinner soup, you can add up to 250ml more hot water. Will keep chilled for three days. Spoon into bowls, drizzle over a little cream and scatter with croutons, if using.