Creamy Tomato Soup

A vegetarian soup that is also low-fat and naturally gluten and wheat free.

Serves: 6

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch

Ingredients

  • 1 tbsp olive oil
  • 1 large onion - chopped
  • 2 sticks of celery - chopped
  • 250g carrots - chopped
  • 300g potatoes - diced
  • 2 bay leaves
  • 3 tbsp tomato purée
  • 1 tbsp sugar
  • 1 tbsp red wine vinegar
  • 2 x 400g cans chopped tomatoes
  • 250g passata
  • 1 vegetable stock cubes
  • 200ml whole milk

Method

Prep time: 30 mins Cook time: 45 mins

In a large casserole dish, add the oil, onion, celery, carrots, potatoes and bay leaves and fry gently for around 10 - 15 minutes.

Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cube. Add 500ml boiling water and bring the soup to a simmer. Cover and simmer for 15 minutes until the potato is tender, then remove the bay leaves.

Purée with a hand blender or food processor until smooth. Season to taste and return to the pan and stir in the milk. Gently reheat, trying not to boil and serve.