CREAMY TOMATO SOUP
A low- fat vegetarian soup that everyone will love – passata and whole milk give a silky- smooth finish
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 matoes 500g passata
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. Seas Season to taste and add a pinch more sugar su if it needs it. The soup can now be cooled and chilled for up to 2 days days, or frozen for up to 3 months.
3
To serve, reheat reh the soup, stirring in the milk – try not to let it boil. Serve in bowls with cheesy chee sausage rolls.
PREP: 30 MINS COOK: 45 MINS
SERVES 6 ADULTS AND 6
KIDS
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