Creamy tomato soup

Prep: 30 mins Cook: 45 mins


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

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving (10)

  • kcal180
  • fat6g
  • saturates2g
  • carbs26g
  • sugars17g
  • fibre5g
  • protein6g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 300g carrot, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 bay leaf
  • 5 tbsp tomato purée
  • 2 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp red or white wine vinegar
  • 4 x 400g cans chopped tomatoes
  • 500g passata
  • 3 vegetable stock cubes
  • 400ml whole milk


  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).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (38)

Rozie16's picture

Lovely , very easy to make and would also work as a pasta sauce .

effiebop's picture

Tried this tonight, use a quarter of the quantities. Still made enough with some leftovers. I added fresh basil and oregano just before the tomatoes went in. Very tasty, but still need to work on the quantity of herbs to get the flavour I am looking for.

ScallyW's picture

Have been looking for a tomato soup recipe for ages as a replacement to the tinned variety. Being an ex-pat, it's not always easy, or financially sensible, to get hold of the already made heat it and eat it type of food and I enjoy cooking anyway so was keen to try this. A great recipe. I reduced all the ingredients to the nth degree because 6 adults and 6 kids is one hell of a family size and I need quantities for 3-4 people, not 12. Much better option than the tinned as it's healthier, tastier and I can dole out the portions i want and not have 1/3rd of a tin left over and thrown away. Will most certainly do again.

catie74's picture

Why not make enough for 12 and freeze the rest in portion sizes.

ScallyW's picture

I freeze a couple of portions when making enough for 4 as I'm the only one in my household that eats tomato soup. I wouldn't have enough room to freeze 11 portions and would also end up going over the time limit for maximum time frozen recommended.

yummymummy43's picture

This was really good. Heinz tomato soup used to be classic comfort food for me, but when I discovered that a can of it contains 14 teaspoons of sugar I wanted to find an alternative, and this is it!! I used more milk than stated in the recipe, I just kept adding until I got the desired 'creaminess' I wanted, and it took a lot of salt to get the flavour just right. Really happy with this recipe, got 11 adult portions out of the whole lot so my freezer is stocked for the winter now!

catie74's picture

Halved the recipe. Didn't use the milk so kept to the 500ml of passata.. Also used light chicken stock and a couple of cloves of garlic

Bookcase101's picture

Made this soup today and it's delicious! I followed the recipe exactly but didn't add the milk at the end. After blending it looked pretty much like the well known brand tomato soups. Would recommend

kosmo's picture

I added courgette, garlic and chilli. I replaced flour with baked potatoe

lisaiann's picture

Last night was the first time I ever made soup. I decided to start with this recipe because it looked so easy and simple to do, which it was. I only called my Mum for help once.
Buying the ingredients was easy between Sainsburys and Home Bargins, I choose not to use celery.
The pot I used was a 6 litre and it was nearly full. So using the quantities exactly in this recipe gives you enough to enjoy and store away in the freezer to enjoy at a later date.
I rated this recipe 5 stars because it was easy, and delicious.

alimat's picture

Great soup, love very flavour, forgot to put the milk in but it didn't need it. My partner said it was the best tomato soup he'd ever had. Went really well with the cheesy sausage rolls

Jack gilliam's picture

Seems simple enough need to create this for school so hopefully it all works out!

jamgeorge's picture

Made half the amount of soup, didn't have any celery so used full amount of carrots and 300g potatoes. Used 6 fresh chopped tomatoes instead of tin tomatoes and 680g jar of passata . This soup was delicious the best tomato soup I've ever had, did not bother adding the milk, it was perfect flavour without, plus I'm dairy free.

Cooking Freak's picture

Fantastic soup made this yesterday for the family, they all liked it. My daughter asked for it again for her tea tonight. I also have a weeks supply to take to work for lunch. Will definitely be making this again.

memetweed's picture

Amazing soup definitely a winner, its the first time making soup and what a cracker to start with, will be doing this again.

blondnc's picture

Amazing soup! Try adding a carton or two of the tomatoes with basil or chilli for an extra kick. Didn't bother with the milk... There is enough favour on its own

acrooks80's picture

Lovely soup very tasty. A positive reaction from husband and children alike.

ebhand's picture

Really nice soup, full of veg and goodness. The kids and baby loved, I didn't add too much milk.

dawnmd's picture

I was looking for a good tomato soup as my youngest daughter was requesting the tinned variety. Ugh. I made half the quantity of this recipe and froze in kiddie-sized portions. Both the kids LOVED it, as did their friends who have begged me to pass the recipe to their parents!

greatlittlebakes's picture

Really easy and utterly scrummy. I left out the milk and added a little double cream to be a bit more indulgent


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…