Creamy Tomato Soup

• Olive Oil3 tbsp
• Onions, chopped2
• Celery, sticks2
• Carrots300g
• Potatoes500g
• Bay Leaf4
• Tomato Puree5 tbsp
• Sugar2 tbsp
• White Vinegar2 tbsp
• Chopped Tomatoes1½ kg
• Passata500g
• Vegetable Stock Cube3
• Whole Milk400ml

Steps · tap to check off

1. 1Sauté onions, celery, carrots, potatoes, and bay leaves in oil for 10-15 minutes until onions soften. 10:00
2. 2Stir in tomato puree, sugar, vinegar, chopped tomatoes, and passata.
3. 3Crumble in stock cubes and add 1 liter of boiling water.
4. 4Bring to a simmer, cover, and cook for 15 minutes until potatoes are tender. 15:00
5. 5Remove the bay leaves.
6. 6Blend with a stick blender until very smooth and season to taste.
7. 7Reheat the soup gently.
8. 8Stir in the milk before serving, taking care not to let it boil.