From the shelf

Creamy Tomato Soup

Name: Creamy Tomato Soup
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

British · Starter · 13 ingredients · 5 steps

bbcgoodfood.com Watch it made

Baking

Kitchen clock

--:--:--

Batch

Metric

Timer

Kitchen

What you need

Ingredients

Olive Oil3 tbsp
Onions2, chopped
Celery2 sticks
Carrots300 g
Potatoes500 g
Bay Leaf4
Tomato Puree5 tbsp
Sugar2 tbsp
White Vinegar2 tbsp
Chopped Tomatoes1.5 kg
Passata500 g
Vegetable Stock Cube3
Whole Milk400 ml

Tick something here and it comes off the market list too.

How it goes

Method

0 of 5 done

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.
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.
To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.

My notes