Creamy Tomato Soup

Summary

Starter - British

Ingredients

• 3 tablespoons Olive oil
• 2 Onion (chopped)
• 300 g Carrot
• 2 sticks Celery
• 500 g Potato
  Swaps (1)
• 2 tablespoons Sugar
• 5 tablespoons Tomato Puree
• 4 Bay Leaf
• 400 ml Whole Milk
  Swaps (2)
• 2 tablespoons White Vinegar
• 3 Vegetable Stock Cube
• 500 g Passata
• 1 kg Chopped Tomatoes

Instructions

1. 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. 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. 3

   To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.