Ingredients
4 Tablespoons butter
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, minced
2 cans (14 1/2 oz) whole peeled tomatoes, chopped
pinch of sugar
2 cans (14 1/2 oz) vegetable stock
1 Teaspoon creamed horseradish
1/2 Cup whipping cream
Preparation
Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened and golden. Add the garlic and cook for a few more minutes. Add the tomatoes with the sugar, stock and good pinch of salt and ground black pepper. Bring to a boil and cook for 15 minutes then blend in the blender (or a food processor if yours can handle a lot of liquid, mine can’t). Return to saucepan, stir in horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.
