Creamy Tomato Soup

• Olive Oil3 tbsp
• Onions2 chopped
• Celery2 sticks
• Carrots10½ oz
• Potatoes1 lb
• Bay Leaf4
• Tomato Puree5 tblsp
• Sugar2 tblsp
• White Vinegar2 tblsp
• Chopped Tomatoes3¼ lb
• Passata1 lb
• Vegetable Stock Cube3
• Whole Milk1¾ cups

Instructions

1. 1

   Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans.

2. 2

   Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.

3. 3

   Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes.

4. 4

   Add 1 litre boiling water and bring to a simmer.

5. 5

   Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves.

6. 6

   Purée with a stick blender (or ladle into a blender in batches) until very smooth.

7. 7

   Season to taste and add a pinch more sugar if it needs it.

8. 8

   The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.

9. 9

   To serve, reheat the soup, stirring in the milk – try not to let it boil.

10. 10

    Serve in small bowls with cheesy sausage rolls.