Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 2 yellow onions, chopped; 2 celery stalks, chopped; 300 g carrots, chopped; 500 g yellow potatoes, peeled and cubed; 4 bay leaves; 5 tbsp tomato puree; 2 tbsp granulated sugar; 2 tbsp white vinegar; 1.5 kg canned crushed tomatoes; 500 g tomato passata (or tomato sauce); 3 vegetable stock cubes; 400 ml whole milk

From the kitchen of Carly

The grown-up version of the canned classic. Fresh tomatoes, slow-cooked vegetable base, a splash of vinegar to brighten, and milk stirred in at the end for the silky finish. Pairs with grilled cheese the way it always should. The vinegar is the secret. A small splash makes the tomato taste brighter, more like the can you remember.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 6
Difficulty: easy

Ingredients

6 servings

3 tbspolive oil
2yellow onions, chopped
2celery stalks, chopped
300 gcarrots, chopped
500 gyellow potatoes, peeled and cubed
4bay leaves
5 tbsptomato puree
2 tbspgranulated sugar
2 tbspwhite vinegar
1.5 kgcanned crushed tomatoes
500 gtomato passata (or tomato sauce)
3vegetable stock cubes
400 mlwhole milk

Instructions

Heat the olive oil in a large pot over medium heat. Boil a kettle while you prep the vegetables.
Add the chopped onions, celery, carrots, and potatoes to the pot. Add the bay leaves. Cook gently 10 to 15 minutes, stirring often, until the onions soften and the kitchen smells sweet and savory.
Stir in the tomato puree, sugar, vinegar, crushed tomatoes, and passata. Crumble in the stock cubes.
Pour in 1 liter of just-boiled water from the kettle. Bring to a simmer.
Cover and simmer 15 minutes, until the potatoes are very tender.
Pull out the bay leaves.
Blend the soup until very smooth. A stick blender works directly in the pot; a counter blender works in 2 batches (cool slightly first; hot soup splatters).
Taste. Adjust salt, pepper, and add another pinch of sugar if it tastes too acidic.
At this point the soup keeps in the fridge 2 days or in the freezer 3 months.
To serve: reheat gently. Stir in the milk just before serving. Don't let it boil after the milk goes in (boiling can curdle).
Ladle into bowls. Serve with grilled cheese sandwiches cut into soldiers for dipping.

Substitutions

whole milk to heavy cream, half-and-half, or oat milk. Cream makes it richer; oat milk keeps it dairy-free. All work, none change the cook time.
vegetable stock cubes to 1 liter homemade vegetable stock. If using fresh stock, skip the boiled water and just use the stock straight.
canned crushed tomatoes to 1.5kg fresh ripe tomatoes, roasted first. Roast halved tomatoes at 400°F for 25 minutes. More work; bigger flavor in summer.

Pairs well with: Classic grilled cheese (cheddar on sourdough is the pinnacle), A swirl of basil pesto or a drizzle of cream on top, Crusty bread and butter

Adapted from TheMealDB.