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Creamy tomato and za’atar soup
Serves 4 Starters and mains
Ingredients
- 2tbsp olive oil, plus extra to drizzle
- 1 onion, finely chopped
- 3 celery stalks, chopped
- 1 garlic clove, crushed
- 3tbsp za’atar, plus extra to serve
- 3 × 400g cans chopped tomatoes
- 1tbsp tomato purée
- 1tsp caster sugar
- 400ml whole milk
- 100ml double cream
- cheese toasties or crusty bread and butter, to serve
Method
Heat the oil in a large pan or casserole dish over a medium heat. Add the onion and celery, along with a pinch of salt, and fry gently for 12–15 minutes until softened and the onion is translucent. Add the garlic and za’atar and cook for 1 minute. Stir through the tomatoes, tomato purée and sugar, then bring to a simmer, cover with a lid and cook for 30 minutes.
Blend the soup with a handheld blender until smooth, then gently stir through the milk, cream and some salt to taste. Ladle into bowls and top with extra za’atar and a good drizzle of oil.
Serve with cheese toasties or crusty bread and butter.
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