Creamy Tomato Soup
| Ingredient | Measure |
|---|
| 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 |
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.