Creamy Tomato Soup
Ingredients
[{"name":"Olive Oil","amount":"3 tbsp"},{"name":"Onions","amount":"2 chopped"},{"name":"Celery","amount":"2 sticks"},{"name":"Carrots","amount":"300g"},{"name":"Potatoes","amount":"500g"},{"name":"Bay Leaf","amount":"4"},{"name":"Tomato Puree","amount":"5 tblsp"},{"name":"Sugar","amount":"2 tblsp"},{"name":"White Vinegar","amount":"2 tblsp"},{"name":"Chopped Tomatoes","amount":"1½ kg"},{"name":"Passata","amount":"500g"},{"name":"Vegetable Stock Cube","amount":"3"},{"name":"Whole Milk","amount":"400ml"}]
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.