Creamy Tomato Soup
Ingredients:
- Olive Oil - 3 tbsp
- Onions - 2 chopped
- Celery - 2 sticks
- Carrots - 300g
- Potatoes - 500g
- Bay Leaf - 4
- Tomato Puree - 5 tblsp
- Sugar - 2 tblsp
- White Vinegar - 2 tblsp
- Chopped Tomatoes - 1½ kg
- Passata - 500g
- Vegetable Stock Cube - 3
- Whole Milk - 400ml
Instructions
- 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
- 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
- To serve, reheat the soup, stirring in the milk – try not to let it boil
- Serve in small bowls with cheesy sausage rolls