Description
A rich and velvety creamy tomato soup packed with the goodness of five vegetables, including sweet potato, red peppers, carrots, and onions, infused with aromatic herbs and finished with a touch of double cream for a smooth, comforting meal.
Ingredients
Scale
Vegetables
- 2 onions, chopped
- 2 carrots, chopped
- 2 garlic cloves, crushed
- 2 red peppers, chopped
- 1 large sweet potato, peeled and chopped
Other Ingredients
- 2 tbsp olive oil
- 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
- Heat Oil and Sauté Onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and cook for 8 to 10 minutes, stirring occasionally, until they are softened and beginning to take on some color.
- Add Vegetables and Continue Cooking: Add the chopped carrots, crushed garlic cloves, chopped red peppers, and chopped sweet potato to the pan. Stir frequently and cook for another 10 minutes, taking care not to burn the garlic.
- Add Tomatoes, Stock, Herbs, and Water: Pour in the two 400g cans of tomatoes, crumble in the low-salt vegetable or chicken stock cube, add the dried oregano and chopped rosemary leaves, then pour in 1 litre of water. Stir well to combine.
- Simmer the Soup: Bring the mixture to a gentle simmer. Cover the pan with a lid and leave to cook for 20 minutes, or until the sweet potato is soft when pierced with a fork.
- Blend the Soup: Use a hand blender to whizz the soup until it is completely smooth and creamy in texture.
- Finish with Cream and Seasoning: Stir in 70ml of double cream to the blended soup. Taste and season as needed with salt and pepper. Serve immediately or chill for up to three days or freeze for up to three months.
Notes
- The soup can be stored in the fridge for up to three days or frozen for up to three months for convenient future meals.
- Use low-salt stock cubes to control the sodium content for a healthier option.
- For a vegan version, substitute the double cream with coconut cream or a plant-based cream alternative.
- Be careful not to burn the garlic while sautéing as it can turn bitter.
- Adjust the thickness of the soup by adding more or less water depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: creamy tomato soup, vegetable soup, healthy soup, autumn soup, tomato and sweet potato soup, easy soup recipe
