Creamy Tomato Soup
A smooth, creamy British-style tomato soup made with vegetables, passata, tomato purée, and whole milk.
- 40 min
- 220 kcal
- Vegetarian
- British
- Soup
Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 8 servings
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Steps
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Step 1:
Put the olive oil, onions, celery, carrots, potatoes, and bay leaves in a large casserole dish or two saucepans.
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Step 2:
Fry gently until the onions have softened, about 10–15 minutes.
10–15 min -
Step 3:
Fill a kettle and boil it.
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Step 4:
Stir in the tomato purée, sugar, white vinegar, chopped tomatoes, and passata.
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Step 5:
Crumble in the vegetable stock cubes.
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Step 6:
Add 1 litre of boiling water and bring to a simmer.
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Step 7:
Cover and simmer for 15 minutes, until the potato is tender.
15 min -
Step 8:
Remove the bay leaves.
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Step 9:
Purée with a stick blender, or ladle into a blender in batches, until very smooth.
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Step 10:
Season to taste and add another pinch of sugar if needed.
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Step 11:
Cool and chill for up to 2 days, or freeze for up to 3 months.
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Step 12:
To serve, reheat the soup and stir in the milk, taking care not to let it boil.
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Step 13:
Serve in small bowls with cheesy sausage rolls.
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