Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 tbsp olive oil; 2 onions; 2 sticks celery; 11 oz carrots; 1.1 lb potatoes; 4 bay leaves; ¼ cup + 1 tbsp tomato paste; 2 tbsp sugar; 2 tbsp white vinegar; 3.3 lb chopped tomatoes; 1.1 lb tomato puree (passata); 3 vegetable bouillon cubes; 1 ⅔ cups + 1 tsp whole milk

A British snack. Ready in about 55 minutes. Difficulty: medium.

25 minPrep (about)
30 minCook (about)
55 minTotal time
4Servings
MediumDifficulty

Save Add to my week Add to list Share

MealCovered is invite-only right now. Join the waitlist and we'll let you know.

Join the waitlist Not now

Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Fresh & other

3 onions
3 sticks celery
13 oz carrots
1.4 lb potatoes
⅓ cup + 1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
2 ½ tbsp sugar
4.1 lb chopped tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
1.4 lb tomato puree (passata) Shopping tip: Strained tomatoes (UK: passata), in jars or boxes near the canned tomatoes.
2 cups whole milk

Sauces & oils

4 tbsp olive oil
2 ½ tbsp white vinegar

Spices & seasonings (2): bay leaves, vegetable bouillon cubes

5 bay leaves
4 vegetable bouillon cubes Shopping tip: Bouillon cubes (UK: stock cubes).

How to make it

Steps in our own plain words.

Put the bay leaves, potatoes, carrots, celery, onions and oil in a big baking dish, or two saucepans.
Fry till the onions are softened – around 10-15 mins.
Fill the kettle.
Boil it.
Stir in the tomato purée, passata, chopped tomatoes, vinegar and sugar.
Crumble in the stock cubes.
Add 4 ¼ cups boiling water.
Bring to a simmer.
Cover.
Simmer for 15 mins till the potato is tender.
Remove the bay leaves.
Purée with a stick blender until very smooth.
Season to taste.
Add pinch more sugar if it needs it.
Your soup can now be cooled plus chilled.
Keep going for up.
Do it to 2 days, or frozen.
Keep going for up to 3 months.
Reheat your soup, stirring in your milk – try not to let it boil.
Dish up in small bowls with cheesy sausage rolls.