Creamy Tomato Soup

Ingredients

• 3 tbspolive oil
• 2onions, chopped
• 2celery, sticks
• 10 1/2 ozcarrots, chopped
• 1 1/8 lbpotatoes, diced
• 4bay leaves
• 5 tbsptomato paste
• 2 tbspsugar
• 2 tbspwhite wine vinegar
• 3 1/4 lbchopped tomatoes, canned
• 2 cupsstrained tomatoes
• 3vegetable bouillon cube
• 1 2/3 cupswhole milk, stirred in on reheating

Method

1. 1

   Put the oil, onions, celery, carrots, potatoes, and bay leaves in a large casserole or two saucepans. Fry gently until the onions are softened, about 10–15 minutes.

2. 2

   Stir in the tomato paste, sugar, vinegar, chopped tomatoes, and strained tomatoes. Crumble in the bouillon cubes. Add 1 liter boiling water and bring to a simmer. Cover and cook for 15 minutes until the potato is tender.

3. 3

   Remove the bay leaves. Blend until very smooth with a stick blender or in batches in a pitcher blender. Season to taste; add a pinch more sugar if needed. Cool and chill for up to 2 days, or freeze for up to 3 months.

4. 4

   To serve, reheat gently and stir in the milk — do not let it boil. Ladle into bowls.