Creamy Tomato Soup
A rich and velvety tomato soup packed with vegetables and finished with a splash of whole milk for a smooth, creamy texture. Perfect for a comforting lunch or light dinner, and it freezes beautifully for busy days.
Ingredients
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Potatoesβ 500 g π₯ 3β pcs
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Olive Oilβ 40.8 g π§ 44.4 ml π₯ 3 tbsp
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Whole Milkβ 412 g π§ 400 ml π₯ 1β cup
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Carrotsβ 300 g π₯ 3ΒΎ pcs
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Passataβ 500 g None
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Onionsβ 300 g π§ 2 pcs
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Sugarβ 30 g π§ 35.3 ml π₯ 2β tbsp
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Chopped Tomatoesβ 400 g None
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Tomato Pureeβ 75 g π§ 69.4 ml π₯ 4β tbsp
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White Vinegarβ 30 g π§ 30 ml π₯ 2 tbsp
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Celeryβ 30 g ΒΎ pcs
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Bay Leafβ 0.6 g π§ 1.2 ml π₯ ΒΌ tsp
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Vegetable Stock Cubeβ 30 g π§ 29.7 ml π₯ 2 tbsp
Total nutrition
1586 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 45ml of olive oil in a large casserole dish or two saucepans over a medium-low heat. Add the onions, celery, 300g of carrots, 500g of potatoes and 4 bay leaves, then fry gently, stirring occasionally, until the onions are softened β about 10β15 minutes. Meanwhile, boil the kettle.
- Stir in 75ml of tomato purΓ©e, 2 tablespoons of sugar, 2 tablespoons of white vinegar, 1.5kg of chopped tomatoes and 500g of passata, then crumble in the stock cubes. Pour in 1 litre of boiling water and bring to a simmer. Cover and cook for 15 minutes, or until the potatoes are completely tender.
- Remove and discard the bay leaves, then blend the soup with a stick blender β or ladle it in batches into a countertop blender β until very smooth. Season to taste with salt and pepper, adding a pinch more sugar if needed. At this stage the soup can be cooled and refrigerated for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup gently over a medium-low heat, stirring in 400ml of whole milk. Try not to let it come to a full boil. Ladle into bowls and serve immediately.
Source:
TheMealDB
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