5-veg creamy tomato soup with marmite and spinach pinwheels

5-veg creamy tomato soup

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(1 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 6 (or 4 adults and 4 children)

Enjoy this vegetable-packed soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: Per serving (6)

  • kcal198
  • fat10g
  • saturates5g
  • carbs20g
  • sugars14g
  • fibre5g
  • protein3g
  • salt0.2g

Ingredients

  • 2 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 carrots, chopped
    Carrot

    Carrot

    ka-rot

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

  • 2 garlic cloves, crushed
  • 2 red peppers, chopped
  • 1 large sweet potato, peeled and chopped
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 x 400g cans tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 low-salt veg or chicken stock cube
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 3 rosemary sprigs, leaves picked and chopped
  • 70ml double cream

Method

  1. Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.

  2. Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

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Comments, questions and tips

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prawntoast
10th Jul, 2020
5.05
Lovely creamy tomato soup with powerful immune boosting properties! Only used one can of tomatoes and half the water for stock as pan was getting really full and was still delicious. My 8 year old daughter loved it too :)
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