Carrot & tomato soup
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Carrot & tomato soup

By Sarah Cook

A creamy vegetable soup flavoured with bay and natural sweetness from the carrots

  • Prep:15 mins
    Cook:1 hrs 15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 175
  • fat 7g
  • saturates 2g
  • carbs 24g
  • sugars 18g
  • fibre 8g
  • protein 5g
  • salt 1g

Ingredients

  • 3 tbsp olive oil
  • 2 onions, chopped
  • 2 celery sticks, chopped
  • 1¼kg carrots, sliced
  • 250g floury potatoes, diced
  • 5 bay leaves (fresh or dried)
  • 500g carton passata
  • 750g cherry tomatoes
  • 2 vegetable stock cubes
  • 1 tbsp sugar (caster or granulated)
  • 1 tbsp red wine vinegar
  • 250ml whole milk

Method

  1. Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.

  2. Fish 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 Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead – or freeze for 1 month, then reheat gently.

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