Creamy Tomato Soup

Method6 steps · about 1 hr 15 min

1. 1

   Step 1: Peel and chop both onions (2), wash and chop the celery (2), peel and chop the carrots (300g), and peel and dice the potatoes (500g). Put all these vegetables with the olive oil (3 tbsp) and four bay leaves in a large casserole or divide evenly between two saucepans. Fry gently for ten to fifteen minutes until the onions soften.

   Gently soften soup vegetables · 15 minUses 3 tbsp Olive Oil · 2 chopped Onions · 2 celery stalks, chopped in step 1 · 300g Carrots · 500g Potatoes · 4 Bay Leaf

2. 2

   Step 2: Measure the litre of water (1 litre) into a kettle and bring it to a boil.

   Uses 1 litre water, boiled in step 2

3. 3

   Step 3: Stir all the tomato paste, measured sugar (2), white wine vinegar (2 tbsp), all four cans tomatoes with their juices and the passata (500g) into the softened vegetables. Crumble in all three vegetable stock cubes, add the full measured litre boiling water and bring to a simmer. If using two pans, share these additions equally.

   Uses All cooked vegetables and their pan oil · The full litre boiling water · 5 tblsp Tomato Puree · 2 tblsp Sugar · 2 tbsp white wine vinegar · 4 × 400 g cans chopped tomatoes, including their juices · 500g Passata · 3 vegetable stock cubes

4. 4

   Step 4: Cover and simmer for fifteen minutes until the diced potatoes are tender. Remove all four bay leaves. Blend the actual cooked soup very smooth with a hand blender or carefully in batches.

   Simmer tomato soup until potatoes are tender · 15 minUses All assembled soup in its pan or pans

5. 5

   Step 5: Taste the smooth soup and season with salt and black pepper as needed, adding the separate extra sugar pinch only if it needs it. For make-ahead serving, cool and refrigerate the base promptly for up to two days, or freeze for up to three months; leave the milk for the serving step.

   Uses The complete blended soup · Salt for final tasting, as needed · Black pepper for final tasting, as needed · 1 extra pinch sugar, only if needed after tasting

6. 6

   Step 6: For immediate serving, keep the base hot; if it was chilled or frozen, reheat the base thoroughly to at least 74°C / 165°F first. Stir in all the whole milk (400ml) and heat gently until hot without boiling. Serve the complete plain soup as six adult portions and six smaller child portions.

   Uses All finished soup base · 400ml Whole Milk