Description
A rich and creamy tomato soup made with fresh vegetables, tomato purée, and stock, blended to smooth perfection and enriched with whole milk for a comforting and flavorful dish.
Ingredients
Scale
Vegetables
- 2 onions, chopped
- 2 celery sticks, chopped
- 300g carrots, chopped
- 500g potatoes, diced
- 4 bay leaves
Liquids and Condiments
- 3 tbsp olive oil
- 5 tbsp tomato purée
- 2 tbsp sugar
- 2 tbsp red or white wine vinegar
- 4 x 400g cans chopped tomatoes
- 500g passata
- 3 vegetable stock cubes
- 400ml whole milk
Instructions
- Prepare the vegetables: Heat the olive oil in a large casserole dish or split between two saucepans. Add chopped onions, celery, carrots, potatoes, and bay leaves and fry gently for 10-15 minutes until the onions have softened.
- Add tomato ingredients and stock: Stir in the tomato purée, sugar, vinegar, chopped tomatoes, and passata. Crumble in the vegetable stock cubes. Add 1 litre of boiling water and bring the mixture to a simmer.
- Simmer the soup: Cover the pot(s) and allow the soup to simmer for 15 minutes or until the potatoes are tender. Remove and discard the bay leaves.
- Blend the soup: Use a stick blender directly in the pot or carefully transfer the soup in batches to a blender. Puree until the soup is very smooth. Season to taste, adding extra sugar if needed.
- Chill or freeze: The soup can be cooled and stored in the refrigerator for up to 2 days or frozen for up to 3 months for future use.
- Reheat and finish: To serve, gently reheat the soup, stirring in the whole milk just before serving. Avoid boiling the soup once milk has been added to maintain a creamy texture.
Notes
- For a vegan version, substitute whole milk with plant-based milk.
- The soup freezes well and can be reheated on the stovetop or microwave.
- Add a pinch of extra sugar if the soup tastes too acidic.
- Serve with cheesy sausage rolls for a kid-friendly meal or spice it up later as Hot Bloody Mary soup for adults.
- Do not let the soup boil after adding milk to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: creamy tomato soup, vegetable soup, pureed tomato soup, easy soup recipe, stovetop tomato soup
