Sunday Soup

Directions

1. Warm the oil in a soup pot and gently sauté the onion until very translucent and very soft (I like to leave it over a very, very low heat with a lid on for 7/8 minutes - but keep having a ‘look see’ as you don’t want to brown the onions).
2. Increase the heat slightly, add the bacon and continue to sauté, stirring all the time until the edges of both the onion and the bacon are slightly caramelised.
3. Reduce the heat again, stir in the flour and cook for another 5 minutes to make a bit of a 'pastey' kind of look then add the tinned tomatoes, sugar, a good pinch of salt and at least 5 good grindings of black pepper then stir well as the flour starts to mingle nicely with all the ingredients and continue to cook on a low heat for 5-6 minutes.
4. Add the stock, stir well, increase the heat, bring the soup to JUST boiling then reduce the heat to a very low setting.
5. After about 5 minutes, add the milk and keep stirring until the soup is hot and ready to serve (don’t let it boil or the milk may curdle).
6. Either serve as it is - all chunky, filling and more-ish or you can blitz the whole lot until smooth and silky.