Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 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

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Serves 12 218 kcal per serving Prep 15 min Cook 30 min

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

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.
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.
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.
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.
Serve immediately, or allow to cool and refrigerate for up to 2 days. The soup can also be frozen for up to 3 months.

Tips

Roast the tomatoes, garlic, and onions together in the oven before blending to concentrate the sweetness.
Add a pinch of baking soda to the soup if it tastes too acidic; it will neutralize the pH without changing the flavor.
For a super smooth texture, pass the blended soup through a fine-mesh sieve to remove any remaining skins or seeds.

Variations

Basil Infusion: Blend in a large handful of fresh basil leaves at the very end to keep the herb flavor vibrant.
Smoky Tomato: Add a teaspoon of smoked paprika or a chipotle pepper in adobo for a deep, smoky kick.

Storage

Store in the fridge for up to 5 days. This soup also freezes beautifully for up to 6 months; just omit the cream and add it after thawing.

Serving Suggestions

The ultimate pairing is a sharp cheddar grilled cheese sandwich for dipping.
Garnish with a swirl of heavy cream, a drizzle of pesto, and some homemade croutons.