A rich, velvety British tomato soup — tomatoes, passata and root vegetables simmered and blended smooth, then finished with a swirl of milk. Comfort in a bowl.
This creamy tomato soup is a homemade hug in a bowl — rich, smooth and gently sweet, built on a base of slow-cooked vegetables and plenty of tomato, finished with a swirl of milk. Far better than any tin, and brilliant with a cheese toastie.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 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
Tags:
BakingVideo
Preparation
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole or two saucepans and fry gently until the onions are softened, about 10–15 minutes. Boil the kettle.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 minutes until the potato is tender, then remove the bay leaves and purée with a stick blender (or in batches in a jug blender) until very smooth. Season to taste, adding a pinch more sugar if needed. (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 not to let it boil. Serve in small bowls with cheesy sausage rolls.
Tips from the ZestyPlate Kitchen
- Soften the vegetables slowly first for a sweet, rounded depth of flavour.
- A little sugar and vinegar balance the tomatoes' acidity beautifully.
- Blend really well for that signature velvety, smooth texture.
- Stir in the milk at the end and don't let it boil, to keep it creamy.
Frequently Asked Questions
Yes — it keeps for a couple of days chilled or freezes well; stir in the milk only when reheating to serve.
Yes — use a plant-based milk or a splash of coconut milk instead of dairy.
Stir in a little cream instead of (or as well as) the milk for a more luxurious soup.
