Creamy Tomato Soup
Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans
Ingredients
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3 tbsp Olive Oil
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2 chopped Onions
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2 sticks Celery
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300 g Carrots
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500 g Potatoes
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4 whole Bay Leaf
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5 tblsp Tomato Puree
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2 tblsp Sugar
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2 tblsp White Vinegar
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1 ½ kg Chopped Tomatoes
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500 g Passata
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3 whole Vegetable Stock Cube
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400 ml Whole Milk
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.
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Nutrition Information
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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.