Creamy tomato soup - a complete comfort food

Yes, this soup is one that I remember from my childhood but in "them days", it came out of a can. It was good thought wasn't it? Since then, I haven't really made it because I didn't have a recipe that ensured it was going to be similar to my memories. 

Fear no more, I have the recipe that will bring back the memories without the additions that don't think belong there.

Personally, I think it's better, but you can let me know.

Ingredients 

(serves 4)

• 1 tbsp ghee, olive or avocado oil
• 1 red onion, chopped
• 2 carrots, chopped
• 1 red pepper, chopped
• 2 celery sticks, chopped
• 2 tins chopped tomato (total 800g)
• 4-5 basil leaf
• Salt & pepper
• 200ml cream
• Garnish with - a little extra cream and pesto

To serve: sourdough bread and cheese

Directions

1. Fry the onions in ghee/oil in a large pot for 5 minutes
2. Add the carrots, celery, pepper and fry for a further 10 minutes on low heat
3. Add the tinned tomatoes and basil. Simmer for 20 minutes
4. Take off the heat and blend until smooth
5. You can sieve it if desired
6. Stir in the cream (if using), salt & pepper to your liking
7. Add a tablespoon of cream and pesto to each soup just before serving.

PS If you feel like indulging, serve this soup alongside homemade, buttery, crispy grilled cheese sarnies on sourdough. I made it for the team ( I make lunch for them once a week) and it was a hit.