Carrot & tomato soup


Prep: 15 mins
Cook: 1 hr, 15 mins


● 2 tbsp olive oil ● 1 large onion, chopped ● 2 celery sticks, chopped ● 1¼kg carrots, sliced ● 250g potatoes, diced ● 4 bay leaves (fresh or dried) ● 500g carton passata ● 750g cherry tomatoes ● 2 vegetable stock cubes ● 1 tbsp sugar ● 1 tbsp red wine vinegar ● 250ml whole milk


1. Put the oil, onions and celery in to a large saucepan and cook gently until softened. Add the carrots and potatoes and cook for a few mins more. 2. Apart from the milk, add all the remaining ingredients, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins. 3. Take out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the crusty bread.

Nutritional Info:

Special Diets:

Leave a Reply

Your email address will not be published. Required fields are marked *