Creamy tomato soup

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 onion, 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 leaf
  • 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 (38)

spagirl's picture
3

I finally got round to trying out this receipe this week, it went down well with my other half as he is a real tomato soup fan. I did put a little more milk in then suggested and it made a lovely creamy soup, accompanied with chunks of home made malted brown loaf made in my breadmaker, lovely.......................

I am making a big pot of country veg soup next week for our lunch which also goes down well, fill's us up and keeps us warm on these long, cold winter days. Roll on the summer, (although, the only thing I will miss of this winter is making loads of different home made soups).............

bighead's picture
5

I have tried this recipe and it's very, very lovely. I have passed this recipe on to a couple of friends and love it to. My other half is very fussy with tomato soup but he loves this one.

spagirl's picture
3

Now the weather has now turned cold, this is something that I must try this week. Also, my partner is a real tomato soup
fan.

mikedaniel's picture

Why rate this 3 stars when accordining to your comments you haven't even made it?!

sarahb1973's picture
5

Lovely soup. Didn't use celery, as don't like it, used rosemary rather than bay too. Served with crusty bread and a little grated cheese.

brennie72's picture
5

Very very tasty! I halved the quantities and had enough for 3 lunches for both of us. Will be making this again. And again.

agiily1's picture
5

Very nice soup, would definitely make it again, easy to follow big hit with the family.

norafinn's picture

Hi I don't know whether I am using your website wrong. I would really appreciate it if it was possible to have more than 5/6 recipes per page and that it could be extended to 25 or more. The problem is when out of the home and trying to look up the website, the time wasted by waiting for each new page to load.

adrianmole123's picture

Very easy to make and tastes delicious. Works well with single cream instead of whole milk. I serve it with olive, feta and sun dried tomato scones.

Frantic Flapjack's picture
5

Top soup. Easy to make, tasty and great to feed a crowd. I served it with the Cheddar & sweetcorn scones from this site. Yum=:)

mazza6911's picture
5

Prior to this the only soup i'd ever made was homemade vegetable broth as taught to me by my mum. It took me longer than the 1hr 15mins due to the amount of prep, but it was worth the wait, this is absolutely gorgeous! Will now become a staple in our house :D

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
5

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
4

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
5

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
5

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
5

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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