A rich, velvety British tomato soup — tomatoes, passata and root vegetables simmered and blended smooth, then finished with a swirl of milk. Comfort in a bowl.
- 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
Tags:
BakingVideo
Preparation
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole or two saucepans and fry gently until the onions are softened, about 10–15 minutes. Boil the kettle.
- 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 minutes until the potato is tender, then remove the bay leaves and purée with a stick blender (or in batches in a jug blender) until very smooth. Season to taste, adding a pinch more sugar if needed. (The soup can be cooled and chilled for up to 2 days, or frozen for up to 3 months.)
- To serve, reheat the soup and stir in the milk, trying not to let it boil. Serve in small bowls with cheesy sausage rolls.
