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creamy tomato soup

creamy tomato soup

Cook Duration 00:45
Food TypeVeg
Recipe Calories 182kcal
Protein
6gm
Fat
6gm
Carbs
26gm

Ingredients

  • Recipe Ingredients list3 tbsp olive oil
  • Recipe Ingredients list4 x 400g chopped tomatoes
  • Recipe Ingredients list2 tbsp sugar
  • Recipe Ingredients list4 bay leaves
  • Recipe Ingredients list2 onions chopped
  • Recipe Ingredients list300g carrot chopped
  • Recipe Ingredients list500g potato diced
  • Recipe Ingredients list3 vegetable stock cubes
  • Recipe Ingredients list400ml whole milk

Direction

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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