Creamy Tomato Soup
A creamy British tomato soup with onions, celery, carrots, and potatoes, finished with a smooth purée and commonly served with cheesy sausage rolls as a classic accompaniment.
Pasos
- 1
In a large casserole dish or two saucepans, put the oil, onions, celery, carrots, potatoes and bay leaves. Fry gently until the onions are softened, about 10-15 minutes.
- 2
Fill the kettle and boil it.
- 3
Stir in the tomato puree, sugar, vinegar, chopped tomatoes and passata; crumble in the stock cubes. Add 1 liter boiling water and bring to a simmer.
- 4
Cover and simmer for 15 minutes until the potatoes are tender, then remove the bay leaves.
- 5
Purée with a stick blender (or ladle into a blender in batches) until very smooth.
- 6
Season to taste and add a pinch more sugar if needed.
- 7
The soup can be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- 8
To serve, reheat the soup, stirring in the milk; try not to let it boil.
- 9
Serve in small bowls with cheesy sausage rolls.
