Dinner

Creamy Tomato Soup Recipe

ByLuna Ryder November 26, 2025November 26, 2025

Introduction

This creamy tomato soup is a comforting and flavorful dish perfect for any time of year. Packed with fresh vegetables and a smooth texture, it’s easy to make and sure to please the whole family.

The image shows two small silver bowls filled with bright orange soup, each with a spoon inside. Next to the bowls are two savory muffins that have a golden-brown crust and are filled with pieces of sausage, melted cheese, and green vegetables. One muffin is whole, while the other is broken open to show the inside layers of soft bread and filling. The items are placed on a rough wooden board set on a white marbled surface. A white cloth napkin lies beneath the muffins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp olive oil
2 onions, chopped
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
500g passata
3 vegetable stock cubes
400ml whole milk

Instructions

Step 1: Heat the olive oil in a large casserole dish or two saucepans. Add the chopped onions, celery, carrots, potatoes, and bay leaves. Fry gently over medium heat for about 10–15 minutes until the onions are softened.
Step 2: Boil 1 litre of water while the vegetables cook.
Step 3: Stir in the tomato purée, sugar, vinegar, chopped tomatoes, and passata into the vegetables. Crumble in the vegetable stock cubes and pour in the boiling water. Bring the mixture to a simmer.
Step 4: Cover the pot and simmer gently for 15 minutes, or until the potatoes are tender. Remove the bay leaves.
Step 5: Purée the soup until very smooth using a stick blender or by carefully blending in batches in a blender.
Step 6: Season the soup to taste and add a pinch more sugar if needed to balance the acidity. The soup can be cooled and refrigerated for up to 2 days or frozen for up to 3 months.
Step 7: When ready to serve, gently reheat the soup and stir in the whole milk. Avoid letting the soup boil after adding the milk.

Tips & Variations

For a richer flavor, use vegetable stock made from scratch instead of cubes.
Add a pinch of smoked paprika to give the soup a subtle smoky note.
Serve with crusty bread or cheesy sausage rolls for a satisfying meal.
To make it vegan, substitute the milk with coconut milk or any plant-based milk.

Storage

Store the cooled soup in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze in suitable containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove. Stir in milk just before serving and avoid boiling after adding milk.

How to Serve

The image shows two white metal bowls filled with smooth, bright orange soup, each with a spoon resting inside. Next to them, there are two small, round savory muffins on a white cloth; one muffin stands whole showing a golden-brown top with visible slices of sausage and bits of green vegetables, while the other is split open revealing a soft, fluffy inside with pieces of sausage and vegetables mixed in. The setting is on a rustic wooden surface with a soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, but you may need to cook them longer to break them down and achieve the right consistency. Using canned tomatoes offers convenience and consistent flavor.