Creamy Tomato Soup
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.
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