Creamy Tomato Soup Recipe

Ingredients

• 1 can Wattie's Italian Tomatoes 400g
• 1 punnet Vine Tomatoes (halved)
• Anchor Cream 500ml (use around 150ml, reserve a little for swirling)
• 1L Campbells Vegetable Stock
• 1 Brown Onion (cut into wedges)
• 1 Garlic Bulb (top sliced off to expose the cloves)
• 1 Paneton Sourdough Loaf
• 1–2 tbsp olive oil
• Butter for the bread
• Salt and pepper to taste
• Pinch of sugar (optional)

Instructions

1. Step 1 — Roast the fresh tomatoes, onion and garlic. Preheat your oven to 200°C. Place the halved vine tomatoes and onion wedges on a lined baking tray. Slice the top off the garlic bulb to expose the cloves and place cut-side up on the tray alongside the tomatoes. Drizzle everything generously with olive oil and season with salt and pepper. Roast for 20–25 minutes until the tomatoes are blistered, jammy, and caramelised at the edges and the onion is golden and soft. This roasting step is what gives the soup its incredible depth of flavour.
2. Step 2 — Build the soup base. Transfer the roasted tomatoes, onion, and the softened garlic cloves squeezed out from their skins into a large saucepan. Add the can of Wattie's Italian Tomatoes and pour in the Campbells Vegetable Stock. Stir together and bring to a gentle simmer over medium heat for 8–10 minutes. The canned tomatoes add a rich, consistent tomato base that balances beautifully with the sweetness of the roasted fresh tomatoes.
3. Step 3 — Blend until smooth. Remove the pan from the heat. Using a stick blender, blend the soup directly in the pot until completely smooth and silky. If you don't have a stick blender, carefully transfer in batches to a standard blender. Taste and season generously with salt and pepper — add a small pinch of sugar if needed to balance the acidity.
4. Step 4 — Stir in the cream. Return the pot to low heat. Pour in around 150ml of Anchor Cream, stirring as you go, and warm through for 2–3 minutes. Reserve a small amount for swirling on top when serving.
5. Step 5 — Warm the sourdough. Slice the Paneton Sourdough Loaf and place in the oven at 180°C for 5 minutes until warm and slightly crispy. Spread generously with butter from the fridge while still hot.
6. Step 6 — Serve. Ladle the soup into four bowls and swirl a little extra Anchor Cream on top of each. Serve immediately alongside the warm buttered sourdough for dipping.