Indulge in the heart-warming goodness of this lovely soup, crafted with a wholesome blend of kitchen staples: tinned tomatoes, passata, and milk.
The result is a luxuriously smooth texture with a subtle sweetness, creating a truly comforting culinary experience. Whether it’s the chill of winter or the warmth of summer, this versatile recipe never fails to satisfy and is equally cherished by both young and old in my family.
Every spoonful of this soup is a testament to its simplicity and ease of preparation, despite the incredible depth of flavour it delivers.
Effortlessly whipped up in no time, this soup defies expectations and rewards your taste buds with a rich, soul-soothing sensation.
As you savour this delectable creation, you’ll find comfort in its familiar flavours, bringing back cherished memories and instilling a sense of comfort and contentment. So, embrace the joy of sharing a steaming bowl of this soup with loved ones, as it brings people together and nourishes both body and soul.
Velvety and Comforting Tomato Soup
Ingredients
- 3 tbsp olive oil
- 2 cloves of garlic
- 2 onions, chopped
- 2 celery sticks, chopped
- 300g carrot, chopped
- 500g potato, diced
- 4 bay leaves
- 5 tbsp tomato purée
- 2 tbsp caster sugar
- 2 tbsp red wine vinegar
- 4 x 400g cans chopped tomatoes
- 400g passata
- 3 vegetable or chicken stock cubes
- 1 litre of boiling water
- 400ml whole milk
- Bunch fresh basil
Directions
- Heat the oil in a large pot then add the onions, celery, carrots, potatoes, garlic, and bay leaves. Cook gently until the onions are softened (10-15 minutes).
- Add the sugar, vinegar, tomatoes, passata and stock cubes. Then add 1 litre of boiling water and then bring everything to a gentle boil. Cover, reduce the heat and cook for 20 mins until the potato is tender. Remove the bay leaves and add the tomato purée.
- Remove the pan from the heat. Season to taste with salt and black pepper, then stir through the basil leaves.
- Pour into a blender in batches and blitz until very smooth. The soup can then be set aside until you’re ready to serve.
- To serve, reheat the soup gently, stirring in the milk, but don’t let it come to the boil. Ladle into bowls and enjoy.
