Ingredients — tap any to shop it
- Olive Oil 3 tbsp
- Onions 2 chopped
- Celery 2 sticks
- Carrots 300g
- Potatoes 500g
- Bay Leaf 4
- Tomato Puree 5 tblsp
- Sugar 2 tblsp
- White Vinegar 2 tblsp
- Chopped Tomatoes 1½ kg
- Passata 500g
- Vegetable Stock Cube 3
- Whole Milk 400ml
Method
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.
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.
To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.