Creamy Tomato Soup

A delicate and velvety soup with rich tomato and cream flavors. This classic British recipe is perfect both as a starter for lunch and for a cozy family dinner.

Ingredients

• 3 tbsp Olive oil
• 2 pcs Onion
• 2 pcs Celery
• 300 g Carrot
• 500 g Potato
• 4 pcs Bay leaf
• 5 tbsp Tomato paste
• 2 tsp Sugar
• 2 tbsp White wine vinegar
• 400 g Canned tomatoes, diced
• 500 g Tomato purée (Passata)
• 3 pcs Vegetable stock cube
• 400 ml Cow's milk

Instructions

1. Pour olive oil into a large saucepan or Dutch oven. Chop the onion, celery, and carrot. Cut the potato into cubes. Add the prepared vegetables to the saucepan along with the bay leaves. Cook over medium heat, stirring frequently, for 10–15 minutes until the onion becomes soft and translucent. Meanwhile, bring a kettle of water to a boil.
2. Add the tomato paste, sugar, and vinegar. Stir well. Add the canned tomatoes and tomato purée, crumbling in the vegetable stock cubes. Pour in 1 liter of boiling water and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes until the potato is tender.
3. Remove the bay leaves. Using an immersion blender, purée the soup until smooth and uniform (or blend in batches using a regular blender). Season to taste with salt and pepper. If needed, add another pinch of sugar. The soup can be cooled and stored in the refrigerator for up to 2 days or frozen for 3 months.
4. Before serving, reheat the soup, stirring, over medium heat. Slowly pour in the milk, avoiding boiling. Ladle into small cups and serve hot.