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Best Creamy Tomato Soup in New York

Creamy Tomato Soup

What the real thing tastes like

Real ingredients (via TheMealDB): 3 tbsp Olive Oil, 2 chopped Onions, 2 sticks Celery, 300g Carrots, 500g Potatoes, 4 Bay Leaf, 5 tblsp Tomato Puree, 2 tblsp Sugar, 2 tblsp White Vinegar, 1½ kg Chopped Tomatoes, 500g Passata, 3 Vegetable Stock Cube…

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Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months. To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.

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