
Creamy Tomato Soup
This comforting and creamy tomato soup is a crowd-pleaser. It’s packed with veggies, low in fat, and incredibly smooth thanks to a mix of passata and whole milk. Perfect for a cosy lunch or dinner – and easy to make ahead!
Ingredients:
Method:
Step 1:
In a large pot, heat the olive oil 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. Meanwhile, boil the kettle.
Step 2:
Stir in the tomato purée, sugar, vinegar, chopped tomatoes, and passata. Crumble in the stock cubes and pour in 1 litre of boiling water. Bring to a simmer, cover, and cook for 15 minutes until the potatoes are tender. Remove the bay leaves.
Blend the soup with a stick blender (or in batches in a blender) until silky smooth. Taste and season with salt, pepper, and a little extra sugar if needed. You can now cool and store the soup in the fridge for up to 2 days or freeze it for up to 3 months.
Step 3:
When ready to serve, reheat the soup and stir in the milk gently – avoid boiling. Enjoy in bowls with cheesy sausage rolls for the kids or as a grown-up treat with a spicy twist like a Hot Bloody Mary soup!