Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
15 ml oil
30 ml butter
1 onion, chopped
1 carrot, grated
1 clove garlic, crushed
2 x 410 g cans undrained whole peeled tomatoes
30 ml tomato puree
375 ml vegetable or chicken stock
30 ml sugar
15 ml soy sauce
Salt & freshly ground black pepper to taste
250 ml LANCEWOOD® Sour Cream
15 – 30 ml milk
Freshly shredded basil
1 small French loaf
Heat the oil and butter and fry the onion, carrot and garlic until soft and golden. Add the tomatoes, tomato puree, stock, sugar and soy sauce. Simmer over low heat for 10 minutes. Cool slightly. Use a stick blender or food processor and blend until smooth. Season to taste and add 180 ml of the sour cream and mix in. Mix the remaining sour cream with the milk to a thick runny consistency. Drizzle over soup and sprinkle basil leaves over. Serve with French loaf.
Need help converting your millilitres to grams and everthing in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: