Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 25 min
Cook time: 38 min
Total time: 63 min
Yield: 6 servings
Ingredients: 3 tbsp Olive Oil; 2 chopped Onions; 2 sticks Celery; 300 g Carrots; 500 g Potatoes; 4 Bay Leaf; 5 tblsp Tomato Puree; 2 tblsp Sugar; 2 tblsp White Vinegar; 1½ kg Chopped Tomatoes; 500 g Passata; 3 Vegetable Stock Cube; 400 ml Whole Milk

63 min · Serves 6 · By TheMealDB Import

British
Starter
Baking
Lunch
Dessert

British, Starter, Baking

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

3 tbspOlive Oil
2 choppedOnions
2 sticksCelery
300 gCarrots
500 gPotatoes
4 Bay Leaf
5 tblspTomato Puree
2 tblspSugar
2 tblspWhite Vinegar
1½ kgChopped Tomatoes
500 gPassata
3 Vegetable Stock Cube
400 mlWhole Milk

Method

Prep 25 min · Cook 38 min

1Put 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.
2Stir 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.
3To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.