One thing I have noticed about living in different countries is what is easy to find and inexpensive in one place, may not be in another.

While in the UK and USA, cream of tomato soup is pretty easy to find pre-made and inexpensive, I find it is not the case in the smallish town where I live in Finland. Prepackaged soup (not powdered) is not necessarily that cheap. Additionally, I try to steer away from things that are unnecessarily sweetened, and I like to cook.

If anyone needs metrics on this, let me know, and I can provide them.

One day I finally decided to just make my own "cream of tomato" soup, but as I began assembling ingredients, I realised I had some carrot and onion on hand, so I started throwing things together, and this is what I ended up with. Feel free to play with the quantities, or ingredients..I think it could be adapted to a lot of tastes. I used organic where I could, but that is up to you. Also I apologise as this recipe is sort of one of those "bit of this, bit of that", but its seriously right off the top of my head and I always make it "to taste".

My boyfriend, who is neither a big veg person, or big soup person adores this soup. Though we both love meat, this soup never makes you feel like its less than a "proper" meal. Its loaded with flavour, filling, fast, and inexpensive. Enjoy!

Rabid's Cream of Tomato and Carrot Soup

Main Ingredients:
Handheld-style blender (alternative method is discussed below if you do not have one)
4-5 medium sized carrots, peeled and sliced finely
1 medium onion, chopped (fresh or frozen, both work fine)
16-20oz tomato passata...you will tweak this to taste. Feel free to use flavoured ones..I use one with basil in it.
4oz tomato paste
Approx 1 Tbsp. garlic, chopped or crushed.
1-2 Tbsp. butter, ghee, or equivalent cooking oil
1 Tbsp. olive oil (not for cooking)

"Tweak" ingredients - use these to taste. I included photos as a general guide.

1 1/2 cups chicken or vegetable broth
About 1/2 cup heavy cream (single cream if in the UK!)
About 1-2 cups milk (you may need more to taste.
Salt
Pepper
1 Teaspoon or so of dried basil.
Pinch of chili powder or pepper sauce. (if desired.)

Method:

I start by using a heavy, enamelled pan on medium-high heat and melt the butter and/or cooking oil in the pan. (Le Creuset is great, or similar). When its melted, toss in the onion and carrot, and season with a bit of salt and pepper.

Do not overstir..its important to let it begin to brown in the pan because the caramelisation/deglazing process is what gives it such sweetness and rich flavour. If it sticks too much, just gently work the brown bits loose with a touch of water (see photo). I usually use about 10 minutes for this step, stirring and deglazing two times.

When the veg are properly softened, then add a cup of the broth, along with about 16oz of the passata, and the tomato paste, and puree the mixture with the hand blender until smooth.

Let the pan cool down to medium-low, and add basil, olive oil, and the chili powder if desired.

Then, add milk, slowly, until the mixture is a thick, curry-like consistency, before adding the cream. I try to get the milk/cream balance right, then thin it out as desired with the leftover broth (I usually end up using just over a cup). You may also find you need to add a bit more passata, I usually do!

Aaand..blend away. Please forgive smarmy comment about hand blender, as this photo was sent to my parents originally.

Finally, once happy with the texture, then season to taste with salt, pepper, basil, more chili, whatever you prefer!

Its just down to the balance you are looking for, but usually I am going for the "Campbell's soup" colour, but with a much thicker texture.

It is..so flavourful, I will never eat normal canned tomato soup again! For fun, try topping with popcorn, a sprinkle of parmagiana cheese or extra basil to the top if desired.

If you do not have a handheld blender I recommend these options:

1)Use a food processor to puree the veg before adding any liquid, and just return it to the pan to resume cooking.
2)Try a potato masher and mash the veg once properly soft.