13/10/2026
OK, so it may be a bit on the warm side today, but we're loving getting into our autumn cooking – and rediscovering faves like this brilliant cream of tomato soup, which is this week's Tuesday's Chow.
It's taken from our new Taste of Autumn magazine, which hits our shops from Monday – make sure to pick up your free copy because they get snapped up quickly.
The soup is simple to assemble. To make enough for 4, melt some butter in a saucepan on a medium heat and add 2 chopped onions, 1 chopped carrot, 1 chopped celery stick, 2 sliced garlic cloves and 1 tsp thyme leaves. Season with a few pinches of salt, and cook, stirring, for 8 minutes, or until the veg has softened.
Next, add 2 tbsp tomato purée and cook, stirring, for 2 minutes, then add 1 tin of chopped tomatoes, 2 tsp oregano, ½ tsp sugar and 1 litre of stock (from a cube is fine). Bring to the boil, then reduce to a simmer and cook for 20 minutes.
Remove from the heat, cool slightly, then use a hand-held blender to carefully blitz the soup until it is silky smooth, before stirring through 50ml crème fraîche and serving in bowls with plenty of bread.
Of course, if you're pushed for time, you could always pick up some soup in store. These Heinz Big Soups are on a nice offer this week!
