3 tbsp olive oil
2 celery sticks, chopped
300g carrots, chopped
500g potatoes, diced
4 bay leaves
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
300ml lactose free whole cream
Put the oil, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fill the kettle and boil it.
Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata. Add 1 litre boiling water and bring to a simmer.
Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves.
Purée with a stick blender (or ladle into a blender in batches) until very smooth.
Season to taste and add a pinch more sugar if it needs it.
The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
To serve, reheat the soup, stirring in the lactose free cream – try not to let it boil.
Recipe adapted from: Good Food