Creamy Tomato Soup
British
Soups
285
Calories
18.16 g
Carbs
22.6 g
Fat
6.74 g
Protein
•
Method
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.
Ingredients
Olive Oil
•
3 tbsp
Celery
•
2 sticks
Carrots
•
300g
Potatoes
•
500g
Bay Leaf
•
4
Passata
•
500g
Vegetable Stock Cube
•
3
Whole Milk
•
400ml
White Vinegar
•
2 tblsp
Tomato Puree
•
5 tblsp
Onion
•
2 chopped
Sugar
•
2 tblsp
Tomato
•
1.5 kg of Chopped Tomatoes