Creamy Tomato Soup

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Creamy Tomato Soup is a comforting british soup made with chopped tomatoes, tomato puree and potatoes. It is warming, satisfying and easy to bring to the table when you want something cosy and homemade, with deep tomato flavour.

Preparation time: 30 min

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

Method

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.