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2 tbsp olive oil
2 x 300ml jars of organic tomato paste
750ml chicken broth
250ml water
200ml heavy cream
2 large onions
6 garlic cloves, chopped
2 celery sticks, chopped
1 tbsp dried parsley
1 tsp dried basil
1 tsp pepper
3 tbsp cane sugar
sea salt to taste



  1. Heat oil in a large saucepan. Add onions, celery and garlic, cook until they begin to sweat but not allow them to brown.

  2. Add the broth, water, tomato paste, herbs, pepper, salt and sugar then bring to boil.

  3. Reduce heat and simmer for 20 minutes.

  4. Turn off heat and use an immersion blender to blend soup.

  5. Add cream and serve.

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