British · Starter
Creamy Tomato Soup
A rich and comforting soup featuring roasted tomatoes, aromatic vegetables, and a touch of cream for silky smoothness. This restaurant-quality soup delivers intense tomato flavor with perfectly balanced acidity and pairs beautifully with grilled cheese sandwiches.
The Method
Instructions
First things first, grab a big casserole dish or if you prefer, use two saucepans to give yourself a bit more room. Pour in the olive oil and then add the chopped onions, celery, carrots, potatoes, and those lovely bay leaves. Now, set your heat to gentle and start frying everything slowly. You want to soften the onions and let all those veggies start to release their natural sweetness, so be patient here,it usually takes about 10 to 15 minutes . Stir occasionally as you go, just to keep everything cooking evenly and not sticking to the bottom. Meanwhile, this is a great time to fill your kettle and get the water boiling so it's ready when you need it.
Once your veggies have softened nicely and your kitchen smells wonderful, stir in the tomato purée, sugar, white vinegar, chopped tomatoes, and the passata. This combination really builds up the rich, tangy tomato flavor. Then, crumble in your vegetable stock cubes to add a deep, savory base to the soup. Carefully pour in 1 litre of boiling water from your kettle to bring everything together and give it a good stir. Now, bring the mixture up to a gentle simmer. Cover the casserole or saucepans with a lid and let it cook for about 15 minutes , just until the potatoes are tender and everything is beautifully melded. When the potatoes are soft and ready, fish out the bay leaves and discard them,they've done their job.
Next up, it's time to make the soup silky smooth. Use a stick blender right in the pot to purée the soup until it's very smooth and creamy. If you don't have a stick blender, no worries,just ladle the soup carefully into a blender in batches and blend until smooth, then pour it back into the pot. Give it a taste and see how it's doing. Add salt and pepper if you like, and if it needs a little more brightness, a pinch more sugar can really balance out the acidity from the tomatoes. If you aren't planning to eat it right away, feel free to cool the soup completely and chill it in the fridge for up to 2 days , or freeze it for up to 3 months ,perfect for when you want to enjoy some comforting soup later on.
When you're ready to serve, gently reheat the soup over a low to medium heat. Just before it's warmed through, stir in the whole milk to add that lovely creamy finish. Be careful not to let the soup boil once the milk is added, so it stays smooth and doesn't separate. Serve your creamy tomato soup in small bowls alongside some cheesy sausage rolls for a classic, comforting British treat,perfect for cozy evenings or when you want a hug in a bowl.
Once your veggies have softened nicely and your kitchen smells wonderful, stir in the tomato purée, sugar, white vinegar, chopped tomatoes, and the passata. This combination really builds up the rich, tangy tomato flavor. Then, crumble in your vegetable stock cubes to add a deep, savory base to the soup. Carefully pour in 1 litre of boiling water from your kettle to bring everything together and give it a good stir. Now, bring the mixture up to a gentle simmer. Cover the casserole or saucepans with a lid and let it cook for about 15 minutes , just until the potatoes are tender and everything is beautifully melded. When the potatoes are soft and ready, fish out the bay leaves and discard them,they've done their job.
Next up, it's time to make the soup silky smooth. Use a stick blender right in the pot to purée the soup until it's very smooth and creamy. If you don't have a stick blender, no worries,just ladle the soup carefully into a blender in batches and blend until smooth, then pour it back into the pot. Give it a taste and see how it's doing. Add salt and pepper if you like, and if it needs a little more brightness, a pinch more sugar can really balance out the acidity from the tomatoes. If you aren't planning to eat it right away, feel free to cool the soup completely and chill it in the fridge for up to 2 days , or freeze it for up to 3 months ,perfect for when you want to enjoy some comforting soup later on.
When you're ready to serve, gently reheat the soup over a low to medium heat. Just before it's warmed through, stir in the whole milk to add that lovely creamy finish. Be careful not to let the soup boil once the milk is added, so it stays smooth and doesn't separate. Serve your creamy tomato soup in small bowls alongside some cheesy sausage rolls for a classic, comforting British treat,perfect for cozy evenings or when you want a hug in a bowl.
Pairs Well With
