British · starter

Creamy Tomato Soup

Name: Creamy Tomato Soup
Yield: 4 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil3 tbsp
Onions2
Celery2 stalk
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

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.