Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
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

Pure Veg📍British🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Starter

Ingredients for Creamy Tomato Soup

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Olive Oil

3 tbsp

Onions

2 chopped

Celery

2 sticks

Carrots

300g

Potatoes

500g

Bay Leaf

Tomato Puree

5 tblsp

Sugar

2 tblsp

White Vinegar

2 tblsp

Chopped Tomatoes

1½ kg

Passata

500g

Vegetable Stock Cube

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.

Step-by-Step 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.