Creamy Tomato Soup
This British classic balances acidity and sweetness in the way that defines proper soup making. The addition of sugar isn't garnish here, it's essential, cutting through tomato's natural sharpness while the potato dissolves into the cream, thickening everything without flour. A proper soffritto of onions, celery, and carrots builds the base, creating layers of flavor that feel earned rather than rushed.
Instructions
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..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
