Recipes
veg
creamy tomato soup
By Shiba
⏳ Prep Time: 45 minute
16 Feb 2020
Nutritional Overview
Calories
182 kcal
Protein
6 gm
Carbs
26 gm
Fats
6 gm
Ingredients
3 tbsp olive oil
4 x 400g chopped tomatoes
2 tbsp sugar
4 bay leaves
2 onions chopped
300g carrot chopped
500g potato diced
3 vegetable stock cubes
400ml 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 - mins. Fill the kettle and boil it.
Step 2
Stir in the tomato purée, sugar, chopped tomatoes, then crumble in the stock cubes. Add litre boiling water and bring to a simmer. Cover and simmer for 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 days, or frozen for up to months.
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