Britishby TheMealDBCreamy Tomato SoupServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+3 tbsp Olive Oil2 chopped Onions2 sticks Celery300g Carrots500g Potatoes4 Bay Leaf5 tblsp Tomato Puree2 tblsp Sugar2 tblsp White Vinegar1½ kg Chopped Tomatoes500g Passata3 Vegetable Stock Cube400ml Whole MilkStepsStep-by-step0 of 4 done1Put 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.2Stir 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.3Purée 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.4To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.Source: TheMealDB
