Healthy tomato soup vegetarian

In a expansive skillet, warm the oil and cook the onion for eight to ten minutes, or until the onion turns delicate and beginning to require on a pale colour of colour . Add the carrots, garlic, peppers and sweet potato. Cook for at least 10 mins, mixing frequently and taking care not to burn the garlic. Include the herbs, stock, tomatoes, and one litre of water. Heat through to a simmer. Cook, covered, until the sweet potato is tender, about 20 minutes.

Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Refrigerated for up to three months or stored for up to three days.