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Creamy Tomato Soup, we don't add cream to this soup. But the texture of this soup is creamy. This tangy and sweet soup is super healthy and yummy.
3 tbsp olive oil
2 onions , chopped
2 celery sticks, chopped
300g Carrot , chopped
500g Potato , diced
4 bay leaves
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
3 vegetable stock cubes
400ml whole milk
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.
3. To serve, reheat the soup, stirring in the milk – try not to let it boil.
Calories 179kcal, Fat 6g, Carbs 24g, Protein 6g.