Creamy Tomato Soup

Begin by warming the olive oil in a large casserole dish or divide between two saucepans. Add the chopped onions, celery sticks, diced carrots, potatoes, and the aromatic bay leaves. Gently fry these ingredients over a medium heat, stirring occasionally, until the onions are soft and translucent, which should take about 10 to 15 minutes. This slow cooking process helps to release the natural sweetness of the vegetables and infuses the oil with their flavors. Meanwhile, bring a kettle of water to a boil. Once the vegetables are softened, stir in the rich tomato purée, sugar to balance acidity, white vinegar for brightness, chopped tomatoes, and passata for a smooth tomato base. Crumble in the vegetable stock cubes to add depth and umami to the soup. Pour in 1 litre of the boiling water and bring everything to a gentle simmer. Cover the pot and let it cook for 15 minutes until the potatoes are tender to the fork. Remove the bay leaves carefully and then use a stick blender to purée the soup directly in the pot. If you don’t have a stick blender, ladle the soup into a blender in batches, blending until the mixture is wonderfully smooth and silky. Taste your soup and season it with salt, pepper, and an extra pinch of sugar if needed to enhance sweetness. The soup can be cooled, refrigerated for up to two days, or frozen for up to three months, making it incredibly convenient. When ready to serve, gently reheat the soup, stirring in the whole milk to impart a creamy texture without letting it boil to prevent curdling. Ladle the hot soup into small bowls and serve alongside cheesy sausage rolls for a delightful and satisfying meal. For an added touch, garnish with fresh basil or a swirl of cream to elevate this classic dish even further.