Creamy tomato soup

Creamy tomato soup

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(25 ratings)

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Cooking time

Prep: 30 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6 adults and 6 kids

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving (10)

kcalories
180
protein
6g
carbs
26g
fat
6g
saturates
2g
fibre
5g
sugar
17g
salt
1.2g

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

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Method

  1. Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
  2. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. 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.
  3. To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

Recipe from Good Food magazine, November 2012

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Comments

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ayeishaa's picture

This looks delicious, will try it soon!

I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x

craftmaven2005's picture
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I have two big boxes of fresh vine-ripened tomatoes and will make this soup with them. This looks like it will be wonderful for lunch with a piece of rustic bread.

helenclare5's picture
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Very good recipe and really easy to make. I halved the quantities and i reckon it fed 5 adults. I also made the cheese and sausage muffins to serve with the soup which was a perfect match!

schatelet's picture

I have been looking for a good creamy tomato soup recipe for a while. I made it for my 8 year old daughter as tomato soup is her favourite. It has been a huge hit. Perfect for lunch flasks and cold winter evenings. A new family favourite!

blanark's picture
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Fantastic and tasty. I gave up trying to find the bay leaves in a huge cauldron of soup - maybe someone will find a little stalk in their bowl when I defrost the portions I put in the freezer.

ballyoosh's picture
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Made this soup for Halloween this evening, added a couple of teaspoons of paprika for a bit of spice and served with freshly baked bacon, cheese and onion muffins......a real crowd pleaser

emmalouisejohnston's picture
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We made this for a Halloween party yesterday & it was delicious!! We made it a couple of days beforehand, froze & defrosted on the day, adding the milk just before serving. Also made the cheesy sausage roll muffins. Again, made a few days before, froze & defrosted on the day needed. They went so well with the soup!! Will be making again!

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