Creamy Tomato Soup

  • 3 tbsp olive oil
  • 2 onions, chopped
  • 2 celery sticks, chopped
  • 300g carrots, chopped
  • 500g potatoes, diced
  • 4 bay leaves
  • 5 tbsp tomato purée
  • 2 tbsp sugar
  • 2 tbsp red or white wine vinegar
  • 4 x 400g cans chopped tomatoes
  • 500g passata
  • 3 vegetable stock cubes
  • 400ml whole milk
  1. 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.
  2. 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.
  3. To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls!

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