Creamy Tomato Soup

Starter · British classic.

Ingredients

• 3 tbsp Olive Oil
• 2 chopped Onions
• 2 sticks Celery
• 300g Carrots
• 500g Potatoes
• 4 Bay Leaf
• 5 tblsp Tomato Puree
• 2 tblsp Sugar
• 2 tblsp White Vinegar
• 1½ kg Chopped Tomatoes
• 500g Passata
• 3 Vegetable Stock Cube
• 400ml Whole Milk

Method

1. Continue cooking — Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans.
2. Fry — Fry gently until the onions are softened – about 10-15 mins.
3. Bring to a boil — Fill the kettle and boil it. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes.
4. Bring to a boil — Add 1 litre boiling water and bring to a simmer.
5. Simmer — Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves.
6. Blend — Purée with a stick blender (or ladle into a blender in batches) until very smooth.
7. Season — Season to taste and add a pinch more sugar if it needs it.
8. Chill — The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
9. Bring to a boil — To serve, reheat the soup, stirring in the milk – try not to let it boil.
10. Serve — Serve in small bowls with cheesy sausage rolls.

More United Kingdom recipes

• Apple & Blackberry Crumble
• Apple Frangipan Tart
• Baked salmon with fennel & tomatoes
• Bakewell tart
• Battenberg Cake
• Bean & Sausage Hotpot