Creamy Tomato Soup
Ingredients
Olive Oil - 3 tbspOnions - 2 choppedCelery - 2 sticksCarrots - 300gPotatoes - 500gBay Leaf - 4Tomato Puree - 5 tblsp Sugar - 2 tblsp White Vinegar - 2 tblsp Chopped Tomatoes - 1½ kgPassata - 500gVegetable Stock Cube - 3Whole Milk - 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.