Recipe byThe ZestyPlate Kitchen
A rich, velvety tomato soup of tomatoes, passata and root vegetables, blended smooth and finished with a swirl of milk.
Made properly from scratch, tomato soup leaves the tinned stuff for dead: rich, smooth and faintly sweet, built on slowly cooked vegetables and a good amount of tomato, then loosened with a swirl of milk at the end. Serve it with a cheese toastie and you won't want much else.
Jump to recipe
Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- 3 tbsp Olive Oil
- 2 chopped Onions
- 2 sticks Celery
- 300g Carrots
- 500g Potatoes
- 4 Bay Leaf
- 5 tblsp Tomato Puree
- 2 tblsp Sugar
- 2 tblsp White Vinegar
- 1½ kg Chopped Tomatoes
- 500g Passata
- 3 Vegetable Stock Cube
- 400ml Whole Milk
Nutrition (per serving)
210
kcal
6g
Protein
33g
Carbs
8g
Fat
Estimated per serving. How we calculate this.
Tags:
Baking
Preparation
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole or two saucepans and fry gently until the onions soften, about 10 to 15 minutes. Boil the kettle.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre of boiling water and bring it to a simmer. Cover and simmer for 15 minutes until the potato is tender, then fish out the bay leaves and purée with a stick blender (or in batches in a jug blender) until very smooth. Season to taste, adding a touch more sugar if it needs it. (The soup can be cooled and chilled for up to 2 days, or frozen for up to 3 months.)
- To serve, reheat the soup and stir in the milk, trying to keep it from boiling. Ladle into small bowls with cheesy sausage rolls on the side.
Tips from the ZestyPlate Kitchen
- Cook the vegetables down slowly at the start, which builds a sweet, rounded depth.
- A pinch of sugar and a splash of vinegar settle the tomatoes' acidity nicely.
- Blend it thoroughly to get that proper velvety smoothness.
- Add the milk right at the end and keep it off the boil so the soup stays creamy.
Frequently Asked Questions
Yes. It keeps a couple of days in the fridge and freezes well. Hold the milk back and stir it in only when you reheat to serve.
There is. Use a plant-based milk, or a splash of coconut milk, in place of the dairy.
Stir in a little cream instead of the milk, or alongside it, for a more luxurious bowl.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!