A Bowl of Sunshine: My Family's Creamy Tomato Soup

There's something almost magical about a good tomato soup. It’s not just a meal; it’s a warm hug, a nostalgic trip, a simple remedy for a long day. This particular recipe isn't from a fancy cookbook. It’s one of those humble, handed-down dishes that feels less like following instructions and more like coming home. It’s forgiving, flexible, and always, always comforting.

Gathering Your Ingredients

This soup builds its deep, complex flavour from a foundation of simple, good things. You likely have most of this in your pantry right now.

• A good glug of olive oil
• 2 onions, roughly chopped
• 2 celery sticks, chopped
• 2 carrots, peeled and chopped
• 2 medium potatoes, peeled and diced (they're the secret to the creaminess!)
• 2 bay leaves
• 2 tbsp tomato purée
• A pinch of sugar, plus more to taste
• A splash of vinegar
• 1 can of chopped tomatoes
• 1 carton of passata
• 2 vegetable stock cubes
• 1 litre of boiling water
• A splash of milk to finish

Making the Magic Happen

Don't rush this part. The key is to let the vegetables soften and sweeten gently, which forms the soul of the soup.

• Grab your biggest pot or casserole dish and warm the oil over a medium heat. Add the onions, celery, carrots, potatoes, and bay leaves. Fry them gently for 10-15 minutes. You’re not looking for colour, just for the onions to turn soft and translucent. Stir it now and then, and enjoy the savoury smell that fills your kitchen.
• While that’s cooking, boil your kettle. Stir in the tomato purée, that pinch of sugar, the splash of vinegar, the chopped tomatoes, and the passata. Crumble in the stock cubes, then carefully pour in the litre of boiling water.
• Bring it all to a simmer, pop the lid on, and let it bubble gently for about 15 minutes, or until the potato chunks are completely tender. Fish out the bay leaves—their job is done.

The Final, Silky Touch

Now, we transform this chunky vegetable mix into smooth, velvety soup. If you have a stick blender, this is its moment to shine! Plunge it in and blend until everything is completely smooth. If you’re using a countertop blender, just work in batches and please be careful with the hot liquid.

Now, taste it. This is the most important step. Season well with salt and pepper. Does it need a little more sugar to balance the tomatoes' acidity? Go ahead, add another pinch. This soup can be made ahead, too. It keeps beautifully in