Creamy Tomato Soup

Ingredients

• 41.4 gOlive oil
• 300 gOnion
• 80 gCelery
• 300 gCarrot
• 500 gPotato
• 4 pcsBay leaf
• 75 gTomato paste
• 25 gSugar
• 30 mlWhite wine vinegar
• 1500 gTomato
• 500 gPassata
• 3 pcsBouillon cube
• 412 gWhole milk

Instructions

1. 1

   Sauté

   • Warm the olive oil in a large casserole over medium heat.
   • Add onions, celery, carrots, potatoes and bay leaves and gently fry for about 10–15 minutes until the onions are softened.
2. 2

   Add tomatoes and stock

   • Stir in the tomato purée, sugar, vinegar, chopped tomatoes, passata and crumble in the vegetable stock cubes.
   • Add 1000 ml boiling water, bring to a simmer, cover and simmer for 15 minutes until the potatoes are tender.
3. 3

   Blend and finish

   • Remove bay leaves.
   • Blend the soup very smooth with a stick blender or in batches in a blender.
   • Season to taste and stir in the milk, heating gently without boiling.
4. 4

   Serve

   • Ladle into small bowls and serve hot.
   • Serve with cheesy sausage rolls or crusty bread if desired.