Ingredients
- Olive Oil (3 tablespoons)
- Onions (2, chopped)
- Celery (2 sticks)
- Carrots (300 grams)
- Potatoes (500 grams)
- Bay Leaves (4)
- Tomato Puree (5 tablespoons)
- Sugar (2 tablespoons)
- White Vinegar (2 tablespoons)
- Chopped Tomatoes (1500 grams)
- Passata (500 grams)
- Vegetable Stock Cubes (3)
- Whole Milk (400 milliliters)
Instructions
Steps
- Heat olive oil in a large casserole dish or two saucepans over medium heat. Add chopped onions, celery, carrots, potatoes, and bay leaves. Sauté gently for about 10-15 minutes until the onions are soft.
- Boil water in a kettle.
- Stir in tomato purée, sugar, white vinegar, chopped tomatoes, and passata. Crumble in the vegetable stock cubes. Pour in 1 liter of boiling water and bring the mixture to a simmer.
- Cover and let it simmer for 15 minutes until the potatoes are tender. Remove the bay leaves.
- Using a stick blender, purée the soup until it’s very smooth. Alternatively, transfer it to a blender in batches.
- Season with salt and pepper to taste, adding a little more sugar if desired. The soup can be cooled and stored in the fridge for up to 2 days or frozen for up to 3 months.
- When ready to serve, reheat the soup gently, stirring in whole milk without letting it boil. Serve in small bowls accompanied by cheesy sausage rolls.