Dinner

Creamy Tomato Soup Recipe

ByNoah Steele November 27, 2025November 27, 2025

Introduction

Creamy tomato soup is a comforting classic perfect for any time of year. With its rich texture and vibrant flavors, this recipe transforms simple ingredients into a deliciously smooth and satisfying meal.

The image shows two small silver bowls filled with bright orange soup, each with a spoon inside. Next to the bowls are two savory muffins with a golden-brown top, visible slices of dark sausage, and bits of green vegetable baked inside. One muffin is whole and the other is broken open, showing a soft yellowish interior with pieces of sausage and vegetables. The bowls and muffins sit on a rough wooden surface with a white cloth partly visible underneath. Small crumbs are scattered near the broken muffin. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp olive oil
2 onions, chopped

2 celery sticks, chopped
300g carrots, chopped

500g potatoes, diced
4 bay leaves

5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar

4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes

400ml whole milk

Instructions

Step 1: Heat the olive oil in a large casserole dish or two saucepans. Add the chopped onions, celery, carrots, potatoes, and bay leaves. Fry gently for about 10-15 minutes until the onions have softened.
Step 2: Boil 1 litre of water in a kettle. Stir the tomato purée, sugar, vinegar, chopped tomatoes, and passata into the vegetables. Crumble in the vegetable stock cubes and add the boiling water. Bring everything to a simmer.

Step 3: Cover the pot and simmer for 15 minutes, or until the potatoes are tender. Remove the bay leaves.
Step 4: Purée the soup using a stick blender or by ladling it into a blender in batches until very smooth. Season to taste and add a pinch more sugar if needed.
Step 5: To serve, gently reheat the soup and stir in the whole milk. Avoid boiling the soup once the milk is added to keep it creamy and smooth.

Tips & Variations

For a richer flavor, use red wine vinegar instead of white.
Add a pinch of chili flakes for a subtle spicy kick.
Serve with crusty bread or cheesy sausage rolls for a comforting meal.

For a dairy-free option, substitute the milk with coconut or oat milk.

Storage

Allow the soup to cool completely before storing it in an airtight container. It can be refrigerated for up to 2 days or frozen for up to 3 months. When reheating, warm the soup gently and stir in the milk at the end without boiling.

How to Serve

The image shows two white metal cups filled with bright orange soup, each with a silver spoon inside. Next to them are two muffin-shaped savory pies with a golden-brown crust, one whole and the other broken open to show a soft inside filled with green and dark brown pieces. The food sits on a rustic wooden board placed over a white marbled surface, with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made in advance, cooled, and stored in the refrigerator for up to 2 days or frozen for up to 3 months.

What can I use instead of a stick blender?

If you don’t have a stick blender, carefully transfer the soup in batches to a regular blender and purée until smooth. Be cautious with hot liquids to avoid spills.