Creamy Tomato Soup
Nationality: British
Author: None
Uploaded By: None
Ingredients
- 3 tbsp Olive Oil 0.0
- 2 chopped Onions 0.0
- 2 sticks Celery 0.0
- 300g Carrots 0.0
- 500g Potatoes 0.0
- 4 Bay Leaf 0.0
- 5 tblsp Tomato Puree 0.0
- 2 tblsp Sugar 0.0
- 2 tblsp White Vinegar 0.0
- 1½ kg Chopped Tomatoes 0.0
- 500g Passata 0.0
- 3 Vegetable Stock Cube 0.0
- 400ml Whole Milk 0.0
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.