Creamy tomato soup

Creamy tomato soup

By Sarah Cook
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(34 ratings)
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Prep: 30 mins Cook: 45 mins

Easy

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
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Ingredients

  • 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 onions, chopped
    Onion

    Onion

    un-yun

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

  • 2 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

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

  • 300g carrot, chopped
    Carrot

    Carrot

    ka-rot

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

  • 500g potato, diced
    Potato

    Potato

    po-tate-oh

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

  • 4 bay leaves
  • 5 tbsp tomato purée
  • 2 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    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

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).

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Comments, questions and tips

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Phillco1
17th Jul, 2017
5.05
This has to be the closest tasting Tomato soup to Heinz that I have ever tasted. Amazing.
Rozie16
24th May, 2016
3.8
Lovely , very easy to make and would also work as a pasta sauce .
effiebop
30th Mar, 2016
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
23rd Jan, 2016
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
2nd Mar, 2016
Why not make enough for 12 and freeze the rest in portion sizes.
ScallyW
21st Jul, 2016
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
15th Nov, 2015
5.05
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
3rd Sep, 2015
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
24th Jul, 2015
5.05
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
kosmo
27th Mar, 2015
I added courgette, garlic and chilli. I replaced flour with baked potatoe

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