Creamy tomato soup
You can never have too many soup recipes, so give Creamy tomato soup a try. For $1.33 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 10g of fat, and a total of 261 calories. This recipe serves 6. It is perfect for Winter. If you have tomatoes, whole milk, olive oil, and a few other ingredients on hand, you can make it. Many people made this recipe, and 472 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by BBC Good Food. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, you might also like recipes such as Creamy Tomato Soup, Creamy Tomato Soup, and Creamy Tomato Soup.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
4 bay leaves
300g carrots, chopped
2 celery sticks, chopped
3 tbsp olive oil
2 onions, chopped
500g passata
500g potatoes, diced
2 tbsp red or white wine vinegar
2 tbsp sugar
5 tbsp tomato purée
4 x 400g cans chopped tomatoes
3 vegetable stock cubes
400ml whole milk
Equipment:
casserole dish
blender
bowl
Cooking instruction summary:
Put the oil, onions, celery, carrots,potatoes and bay leaves in a big casserole dish,or two saucepans. Fry gently until theonions are softened – about 10-15 mins.Fill the kettle and boil it.Stir in the tomato purée, sugar, vinegar,chopped tomatoes and passata, thencrumble in the stock cubes. Add 1 litreboiling water and bring to a simmer.Cover and simmer for 15 mins until thepotato is tender, then remove the bayleaves. Purée with a stick blender (orladle into a blender in batches) untilvery smooth. Season to taste and add apinch more sugar if it needs it. The soupcan now be cooled and chilled for upto 2 days, or frozen for up to 3 months.To serve, reheat the soup, stirring inthe milk – try not to let it boil. Serve insmall bowls for the children with cheesysausage rolls then laterin bowls for the adults as Hot BloodyMary soup (see 'Goes well with' recipes, below).
Step by step:
1. Put the oil, onions, celery, carrots,potatoes and bay leaves in a big casserole dish,or two saucepans. Fry gently until theonions are softened – about 10-15 mins.Fill the kettle and boil it.Stir in the tomato purée, sugar, vinegar,chopped tomatoes and passata, thencrumble in the stock cubes.
2. Add 1 litreboiling water and bring to a simmer.Cover and simmer for 15 mins until thepotato is tender, then remove the bayleaves. Purée with a stick blender (orladle into a blender in batches) untilvery smooth. Season to taste and add apinch more sugar if it needs it. The soupcan now be cooled and chilled for upto 2 days, or frozen for up to 3 months.To serve, reheat the soup, stirring inthe milk – try not to let it boil.
3. Serve insmall bowls for the children with cheesysausage rolls then laterin bowls for the adults as Hot Bloody
4. Mary soup (see 'Goes well with' recipes, below).
Nutrition Information:
covered percent of daily need
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