Creamy Tomato Soup

Ingredients

• Olive Oil — 3 tbsp
• Onions — 2 pcs
• Celery — 2 pcs
• Carrots — 300 g
• Potatoes — 500 g
• Bay Leaf — 4 pcs
• Tomato Puree — 5 tbsp
• Sugar — 2 tbsp
• White Vinegar — 2 tbsp
• Chopped Tomatoes — 1.5 kg
• Passata — 500 g
• Vegetable Stock Cube — 3 pcs
• Whole Milk — 400 ml

Steps

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.