American 25 min

Creamy Tomato Soup

Name: Creamy Tomato Soup
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 tbsp Olive Oil; 2 chopped Onions; 2 sticks Celery; 300g Carrots; 500g Potatoes; 4 Bay Leaf; 5 tblsp Tomato Puree; 2 tblsp Sugar; 2 tblsp White Vinegar; 1½ kg Chopped Tomatoes; 500g Passata; 3 Vegetable Stock Cube; 400ml Whole Milk

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Ingredientsfor 2

320

Cal

Protein

60g

Carbs

14g

Fat

13 tbsp Olive Oil
22 chopped Onions
32 sticks Celery
4300g Carrots
5500g Potatoes
64 Bay Leaf
75 tblsp Tomato Puree
82 tblsp Sugar
92 tblsp White Vinegar
101½ kg Chopped Tomatoes
11500g Passata
123 Vegetable Stock Cube
13400ml Whole Milk

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Instructions

1
Put the oil, onions, celery, 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.
2
Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, 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.
3
To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.