Name: Creamy Tomato Soup
Yield: 12 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

Starter

12 servings

148 cal/serving

Instructions

Step 1

Heat olive oil in a large casserole and add onions, celery, carrots, potatoes and bay leaves; fry gently until onions soften (10–15 minutes)

Olive OilOnionsCeleryCarrotsPotatoesBay Leaf

Step 2

Fill kettle and bring to a boil

Step 3

Stir in tomato puree, sugar, white vinegar, chopped tomatoes, passata and crumble in the stock cubes; add 1 litre boiling water and bring to a simmer

Tomato PureeSugarWhite VinegarChopped TomatoesPassataVegetable Stock Cube

Step 4

Cover and simmer until potatoes are tender (about 15 minutes), then remove the bay leaves

Bay Leaf

Step 5

Purée the soup until very smooth and taste; add a pinch more sugar if needed

Sugar

Step 6

Cool and chill for up to 2 days or freeze for up to 3 months

Step 7

Reheat the soup and stir in the milk, avoiding boiling

Whole Milk

Step 8

Serve in small bowls