Creamy Tomato Soup

Why not try this simple recipe for tasty tomato soup to up your intake of anti-oxidant Lycopene and a stack of other nutrients and vitamins? Lycopene is believed to help the body ward off certain cancers and fight the ageing process, so it’s worth including plenty in your diet.
Tomatoes are a rich source of Lycopene and Carotino oil also contains this useful natural nutrient, so you’ll get a double hit in this recipe!


  • 750g/26.5 oz chopped ripe plum tomatoes
  • 200ml/6.8 fl. oz passata
  • 3 tablespoons of Carotino Oil
  • 1 large onion, chopped
  • 200g/7 oz chopped carrots
  • 2 sticks chopped celery
  • 2 cloves crushed garlic
  • ½ teaspoon sugar
  • 500ml/0.5 quarts vegetable stock
  • 100ml/3.4 fl. oz single cream
  • 1 bay leaf
  • 1 sprig of thyme
  • salt and pepper to season


Heat the oil in a large saucepan and fry the onion for five or six minutes over a gentle heat until softened, but not browned. Add the crushed garlic, celery, carrots, bay leaf and thyme and fry for a further six or seven minutes. Add the the chopped tomatoes and sugar and season with salt and pepper according to taste. Cook for a few minutes then stir in the passata and vegetable stock. Cover with a lid and allow to simmer for 35-40 minutes until the vegetables are tender.

Remove the bay leaf and thyme then put in a blender or food processer to liquidize. Pour the soup into a saucepan and sieve until smooth. Stir in the cream and add any further seasoning required. Garnish with a sprig of fresh herbs if desired and serve with fresh crusty bread.

Serves 4-6