Creamy Tomato Soup

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

Instructions

1. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onions, celery, carrots, potatoes, and bay leaves. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and translucent, without allowing the vegetables to brown.
2. Stir in the tomato purée, sugar, and white wine vinegar. Add the chopped tomatoes and passata, then crumble in the vegetable stock cubes. Pour in 1 litre of boiling water, bring to a gentle simmer, cover, and cook for about 15 minutes, until the potatoes are completely tender.
3. Remove the bay leaves. Take the pan off the heat and carefully blend the soup until very smooth using a stick blender, or transfer to a blender in batches.
4. Return the soup to low heat and season to taste, adding a little extra sugar if needed. Stir in the milk and gently reheat, taking care not to let the soup boil.
5. Serve immediately, or allow to cool and refrigerate for up to 2 days. The soup can also be frozen for up to 3 months.

instructions_source: editorial-classic