3 tbsp olive oil
2 onion, chopped
2 celery sticks, chopped (optional)
300g carrot, chopped
500g potato, diced
4 bay leaf
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
How to make Creamy tomato soup
. 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 for the children with cheesy sausage rolls .