forkue
Creamy Tomato Soup

British · Lunch · Easy

Creamy Tomato Soup

Total
1 hr
Prep
20 min
Serves
6
Calories
170
Jump to recipe

Tomatoes, carrots and potato simmer together before blending into a velvety soup. A little milk softens the acidity without hiding the tomato flavor.

Potato gives Creamy Tomato Soup its thick, spoon-coating texture, so there is no need for a flour roux. Gently softened onion and carrot add sweetness, while a small amount of vinegar keeps the blended vegetables from tasting flat.

Choose canned tomatoes packed in juice and plain passata without added herbs. Stir in the milk over low heat at the end; boiling an acidic tomato soup after adding milk can leave it grainy.

CreamySavoryTangyOne PotFreezer FriendlyBudgetVegetarianNut-freeEgg-free

Method

  1. Heat the olive oil in a large saucepan over medium-low heat. Add the onion, celery stalks, carrots, potatoes and bay leaves. Cook for , stirring, until the onion softens without browning.

  2. Stir in the tomato paste for until it darkens slightly. Add the sugar, vinegar, canned tomatoes, passata, vegetable broth, salt and black pepper, breaking up the tomatoes with a spoon.

  3. Bring to a simmer, cover loosely and cook over low heat for until the carrot and potato are completely tender. Remove both bay leaves.

  4. Blend until smooth with an immersion blender. Stir in the whole milk and heat gently for until steaming; do not boil.

Forkue tips

  • Freeze the blended soup before adding milk, then add milk when reheating for the smoothest texture.

Storing and reheating

Refrigerate for up to 3 days, or freeze the soup without milk for up to 3 months. Reheat over low heat, stirring often and thinning with water as needed.

Kitchen gear

Large saucepanTop picks on AmazonImmersion blenderTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

170Calories
4gProtein
26gCarbs
6gFat

Creamy Tomato Soup: FAQ

Why does my soup taste too sharp?

Tomato acidity varies. Taste after the milk goes in; a small pinch of additional sugar can round out a particularly sharp batch.

Do I need to peel fresh tomatoes?

For a smooth soup, yes. Canned tomatoes are already peeled and give a more consistent result outside tomato season.

How do I store and reheat Creamy Tomato Soup?

Refrigerate for up to 3 days, or freeze the soup without milk for up to 3 months. Reheat over low heat, stirring often and thinning with water as needed.

How long does Creamy Tomato Soup take?

About 1 hr in total: 20 min prep and 40 min cooking.

What do I need to make Creamy Tomato Soup?

The key ingredients are onion, celery stalks, carrots, potatoes, bay leaves and tomato paste, plus pantry basics.

Any tips for Creamy Tomato Soup?

Freeze the blended soup before adding milk, then add milk when reheating for the smoothest texture.

Cook this next

More celeryMore carrotsMore potatoesMore tomatoes