Creamy Tomato Soup
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
📖 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.
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