Creamy Tomato Soup

Ingredients

• Olive oil 3 tbsp
• Sugar 2 tbsp
• Stock cubes 3
• Tomato purée 5 tbsp
• Carrot 300 g
• Celery 2 stick
• Onion 2
• Potatoes 500 g
• Milk 400 ml
• Bay leaves 4
• Chopped tomatoes 1.5 kg
• Passata 500 g
• White wine vinegar 2 tbsp

Method

1. Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans.
2. Fry gently until the onions are softened – about 10-15 mins.
3. Fill the kettle and boil it.
4. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes.
5. Add 1 litre boiling water and bring to a simmer.
6. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves.
7. Purée with a stick blender (or ladle into a blender in batches) until very smooth.
8. Season to taste and add a pinch more sugar if it needs it.
9. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
10. To serve, reheat the soup, stirring in the milk – try not to let it boil.
11. Serve in small bowls with cheesy sausage rolls.