Creamy Tomato Soup


  • 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


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.