Dinner

5-Veg Creamy Tomato Soup Recipe

ByNoah Steele January 20, 2026January 20, 2026

Introduction

This creamy tomato soup is packed with five vibrant vegetables, creating a rich and comforting dish perfect for any season. The blend of roasted sweet potato, peppers, and herbs adds depth to the classic tomato base. It’s easy to make and wonderfully satisfying.

The image shows a white pot filled with smooth, bright orange creamy soup with a wooden handle and a silver spoon resting inside. Next to it, there is a white bowl filled with the same soup, as well as a white cup also containing orange soup. On the right side, a white plate holds a pile of golden brown spiral pastries with green leafy fillings, and a few of these pastries are broken open showing the inner texture. The whole scene is set on a wooden surface but described as a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 onions, chopped

2 carrots, chopped
2 garlic cloves, crushed

2 red peppers, chopped
1 large sweet potato, peeled and chopped

2 x 400g cans tomatoes
1 low-salt vegetable or chicken stock cube
1 tsp dried oregano

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

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook for 8–10 minutes until softened and slightly golden.

Step 2: Add the carrots, crushed garlic, red peppers, and sweet potato to the pan. Cook for another 10 minutes, stirring frequently to prevent the garlic from burning.
Step 3: Pour in the canned tomatoes, crumble in the stock cube, and add the dried oregano and chopped rosemary leaves. Pour in 1 litre of water and bring the mixture to a simmer.
Step 4: Cover the pan and let it cook gently for 20 minutes, or until the sweet potato is tender.

Step 5: Use a hand blender to carefully blend the soup until smooth. Stir in the double cream and season with salt and pepper to taste before serving.

Tips & Variations

For a vegan version, substitute the double cream with coconut cream or a plant-based alternative.
Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.

If you prefer a chunkier texture, blend only half the soup and leave the rest as is.

Storage

Store the soup in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stove or in the microwave until hot throughout. This soup also freezes well for up to three months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a wooden table with a white bowl filled with smooth orange soup in the lower left and a white saucepan full of the same soup with a wooden handle and a white ladle inside it on the upper left. On the right side, there is a white textured plate holding seven spiral pastry rolls with layers of golden brown crust and green spinach filling visible inside. Three smaller pieces of the pastry roll lie loose near the plate. The backdrop is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh ripe tomatoes. Use about 800g and chop them well. You may need to cook the soup a little longer to soften the tomatoes fully.

Is this soup suitable for freezing?

Absolutely. This soup freezes very well for up to three months. Be sure to cool it completely before freezing and thaw overnight in the fridge before reheating.