Creamy Tomato Soup

Steps

1. Heat olive oil in a large casserole dish or two saucepans over medium heat. Add chopped onions, celery, carrots, potatoes, and bay leaves. Sauté gently for about 10-15 minutes until the onions are soft.
2. Boil water in a kettle.
3. Stir in tomato purée, sugar, white vinegar, chopped tomatoes, and passata. Crumble in the vegetable stock cubes. Pour in 1 liter of boiling water and bring the mixture to a simmer.
4. Cover and let it simmer for 15 minutes until the potatoes are tender. Remove the bay leaves.
5. Using a stick blender, purée the soup until it’s very smooth. Alternatively, transfer it to a blender in batches.
6. Season with salt and pepper to taste, adding a little more sugar if desired. The soup can be cooled and stored in the fridge for up to 2 days or frozen for up to 3 months.
7. When ready to serve, reheat the soup gently, stirring in whole milk without letting it boil. Serve in small bowls accompanied by cheesy sausage rolls.