creamy tomato soup

creamy tomato soup

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S P
S P
182
Calories
Kcal
6
Protein
gm
6
Fat
gm
26
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:45

Ingredients

  • listcheck3 tbsp olive oil
  • listcheck4 x 400g chopped tomatoes
  • listcheck2 tbsp sugar
  • listcheck4 bay leaves
  • listcheck2 onions chopped
  • listcheck300g carrot chopped
  • listcheck500g potato diced
  • listcheck3 vegetable stock cubes
  • listcheck400ml whole milk
  • Method

  • Step-1
    Put the oil, onions, 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.
  • Step-2
    Stir in the tomato purée, sugar, chopped tomatoes, 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. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
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