Creamy tomato soup

Creamy tomato soup

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(33 ratings)

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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alimat
8th Nov, 2014
5.05
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
2nd Mar, 2014
Seems simple enough need to create this for school so hopefully it all works out!
jamgeorge
25th Feb, 2014
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
3rd Feb, 2014
5.05
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
2nd Jan, 2014
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
blondnc
26th Aug, 2013
5.05
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
10th Aug, 2013
Lovely soup very tasty. A positive reaction from husband and children alike.
ebhand
28th Jun, 2013
5.05
Really nice soup, full of veg and goodness. The kids and baby loved, I didn't add too much milk.
dawnmd
20th Apr, 2013
5.05
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
18th Mar, 2013
Really easy and utterly scrummy. I left out the milk and added a little double cream to be a bit more indulgent

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