Creamy Tomato Soup

Ingredients

• 1½ tbsp olive oil
• 1 onion
• 1 stalk celery
• 150 g carrot
• 250 g potato
• 2 bay leaf
• 2½ tbsp tomato paste
• 1 tbsp sugar
• 1 tbsp white vinegar
• 750 g chopped tomatoes
• 250 g tomato sauce
• 1½ vegetable bouillon cube
• 200 ml whole milk
• 500 ml water

Steps

1. Heat olive oil in a large pot or casserole dish. Add chopped onions, celery, carrots, potatoes, and bay leaves.
2. Sauté vegetables gently for 10-15 minutes until onions are softened. Boil 500ml of water separately.
3. Stir in tomato paste, sugar, white vinegar, chopped tomatoes, tomato sauce, and crumbled vegetable bouillon cube.
4. Add the 500ml of boiling water, bring to a simmer, then cover and cook for 15 minutes until potatoes are tender.
5. Remove bay leaves. Purée the soup until very smooth using an immersion blender or by carefully transferring to a regular blender in batches.
6. Season to taste with salt, pepper, and a pinch more sugar if desired.
7. To serve, gently reheat the soup, stirring in the whole milk. Do not let the soup boil after adding milk.