British·non-vegetarian·easy

Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 tbsp Olive Oil; 2 chopped Onions; 2 sticks Celery; 300g Carrots; 500g Potatoes; 4 Bay Leaf; 5 tblsp Tomato Puree; 2 tblsp Sugar; 2 tblsp White Vinegar; 1½ kg Chopped Tomatoes; 500g Passata; 3 Vegetable Stock Cube; 400ml Whole Milk

Hey there, fellow foodies! Today, I'm sharing with you my take on the classic Creamy Tomato Soup recipe. Get ready to dive into a bowl of comfort with this rich and velvety blend of tomatoes and veggies. So, here's the deal. One time, I accidentally mistook white vinegar for white wine vinegar in this recipe. Let's just say, it added a little unexpected tang that had my taste buds doing a dance! Pro tip: Don't skip the step of removing the bay leaves before blending the soup. Nobody wants to bite into a whole bay leaf - not a pleasant surprise, I can tell you that! Now, let's get cooking! Sauté your onions, celery, carrots, and potatoes until they're nice and soft. Then, add in your tomato goodness and let it simmer away. Once it's all cooked, blend it up until smooth and creamy. Don't forget to season to taste - a little pinch of sugar can really elevate the flavors. And voilà! Your creamy tomato soup is ready to be enjoyed. Serve it up with some cheesy sausage rolls for the perfect cozy meal. Happy cooking, my friends!

45 min(prep 15 + cook 30)

4 servings

220 kcal

4.5

Ingredients

Nutrition

220 kcalper serving

Protein4g7%

Carbs30g55%

Fat10g18%

Fiber5g9%

Sugar6g11%

Directions

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 with cheesy sausage rolls.

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