Step 1 of 4
Creamy Tomato Soup
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.
Step 2
Stir in the tomato purée, sugar, vinegar, chopped tomatoes, and passata. Crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and cook for 15 minutes until the potato is tender.
Step 3
Remove the bay leaves. Blend until very smooth with a stick blender or in batches in a jug 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.
Step 4
To serve, reheat gently and stir in the milk — do not let it boil. Ladle into bowls.
