Cream of Tomato and Horseradish Soup

"This is based on good old-fashioned cream of tomato soup but it tastes a lot better than the canned variety. Make it the day before, then reheat when you want to serve."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
35mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
  • Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
  • Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

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Reviews

  1. Excellent use of the beautiful dead-ripe tomatoes in my garden. I halved the recipe, added a bay leaf, as I believe that enhances any veggie soup, and diced up a couple of beauties from latest haul. I used half-and-half instead of whipping cream, which worked very well. I cannot say that I really noticed the horseradish (and I used plain prepared horseradish, not creamed), but the celery really enhanced the flavor. And when you factor in how quickly this is made - well, a winner all round.
     
  2. Oh my goodness!!! Fabulous flavor! I made this exactly as written. The creamed horseradish added the perfect extra flavor to this soup. It wasn't too subtle, yet it wasn't overpowering. I sprinkled a bit of chopped cilantro leaves on top to serve. This will warm you up for sure. Thanx for posting!
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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