Creamy Tomato Soup

Instructions

1. 1

   Sauté Vegetables in Oil

   10 min

   In a large casserole dish or two saucepans, heat 3 tablespoons of olive oil over medium heat until shimmering. Add the chopped onions, celery, carrots, potatoes, and 4 bay leaves. Sauté the mixture gently for about 10-15 minutes, stirring occasionally, until the onions become translucent and soft, releasing their aromatic flavors.

2. 2

   Prepare Boiling Water

   1 min

   Fill a kettle with water and bring it to a rolling boil. This will be used later to dissolve the vegetable stock and combine with the other ingredients.

3. 3

   Combine Ingredients and Simmer

   28 min

   Once the water is boiling, stir in 5 tablespoons of tomato purée, 2 tablespoons of sugar, and 2 tablespoons of white vinegar. Add the 1500 grams of chopped tomatoes and 500 grams of passata, then crumble in 3 vegetable stock cubes. Pour in 1 liter of the boiling water, stir well, and bring the mixture to a simmer, allowing the flavors to meld together.

4. 4

   Simmer Until Tender

   1 min

   Cover the pot and let the soup simmer gently for 15 minutes. This will allow the potatoes and other vegetables to soften; they should be easily pierced with a fork. Remember to remove the bay leaves after this step, as they are not edible.

5. 5

   Blend the Soup

   8 min

   Using a stick blender, carefully purée the soup until it achieves a velvety smooth consistency. If you don't have a stick blender, you can transfer the soup in batches to a countertop blender, ensuring to blend until completely smooth and creamy.

6. 6

   Season the Soup

   5 min

   Taste the soup and season it with salt and pepper according to your preference. If the soup tastes too acidic, consider adding a bit more sugar to balance the flavors. You can store any leftovers by cooling them first, then refrigerating for up to 2 days or freezing for up to 3 months.

7. 7

   Reheat and Serve

   15 min

   When you're ready to enjoy the soup, gently reheat it in a pot over low heat. Stir in 400 milliliters of whole milk just before serving, ensuring it doesn’t boil to preserve the creaminess. Ladle the soup into small bowls and serve it hot alongside cheesy sausage rolls for a delightful meal.