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Your email address will not be published.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 *