40 MIN · STOVETOP

Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: British
Ingredients: 3 tbsp olive oil; 2 onions (chopped); 2 celery (sticks); 300 g carrots (chopped); 500 g potatoes (diced); 4 bay leaves; 5 tbsp tomato purée; 2 tbsp sugar; 2 tbsp white wine vinegar; 1500 g chopped tomatoes (canned); 500 g passata; 3 vegetable stock cube; 400 ml whole milk (stirred in on reheating)

Rich British tomato soup, blended silky and creamy

gluten-freeside-dishsoupstovetopcomfort-foodmake-ahead

Ingredients

3 tbspolive oil
2onions, chopped
2celery, sticks
300 gcarrots, chopped
500 gpotatoes, diced
4bay leaves
5 tbsptomato purée
2 tbspsugar
2 tbspwhite wine vinegar
1500 gchopped tomatoes, canned
500 gpassata
3vegetable stock cube
400 mlwhole milk, stirred in on reheating

Method

1
Put the oil, onions, celery, carrots, potatoes, and bay leaves in a large casserole or two saucepans. Fry gently until the onions are softened, about 10–15 minutes.
2
Stir in the tomato purée, sugar, vinegar, chopped tomatoes, and passata. Crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and cook for 15 minutes until the potato is tender.
3
Remove the bay leaves. Blend until very smooth with a stick blender or in batches in a jug blender. Season to taste; add a pinch more sugar if needed. Cool and chill for up to 2 days, or freeze for up to 3 months.
4
To serve, reheat gently and stir in the milk — do not let it boil. Ladle into bowls.

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