British Creamy Tomato Soup
Velvet-blended tomatoes with a sweet-sharp balance — the homemade ancestor of a British classic.
- Total
- 20 min
- Serves
- 4
A proper British tomato soup, built not poured: onions, celery, carrots and potatoes sweated soft, then simmered with chopped tomatoes, passata and a balancing touch of sugar and vinegar before blending to velvet. It tastes like the tinned classic's homemade ancestor — fuller, brighter, and made for buttered toast soldiers.
Ingredients
- 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
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.
Nutrition (per serving)
- Calories
- 310
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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