recipe · 0 min · serves 4

Creamy Tomato Soup

Ingredients

• 3 tbsp olive oil
• 2 onion_unit onion
• 2 celery_unit celery
• 300g carrot
• 500g potato
• 4 bay leaf
• 5 tbsp tomato paste
• 2 tbsp white sugar
• 2 tbsp white vinegar
• 1.5kg tomato
• 500g canned tomatoes
• 3 stock_cube_unit stock cube
• 400ml milk

Method

1. Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
2. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
3. To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.