5-Veg Creamy Tomato Soup Recipe
This 5-vegetable creamy tomato soup is a hearty, flavorful blend of tomatoes, sweet potato, red peppers, carrots, and onions, simmered to perfection and finished with a touch of double cream for a rich, smooth texture. It’s a comforting and nourishing soup perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Low Salt
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
- 1 litre water
Instructions
- Heat the oil and soften 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 until they are softened and starting to take on a slight color.
- Add remaining vegetables: Add the chopped carrots, crushed garlic cloves, chopped red peppers, and peeled, chopped sweet potato to the pan. Cook everything together for another 10 minutes, stirring often and taking care not to let the garlic burn.
- Add liquids and herbs: Pour in the 2 cans (800g total) of tomatoes along with 1 low-salt vegetable or chicken stock cube and 1 litre of water. Stir in 1 teaspoon of dried oregano and the chopped leaves from 3 rosemary sprigs.
- Simmer the soup: Bring the mixture to a simmer, then cover the pan with a lid and cook gently for 20 minutes, or until the sweet potato is completely soft.
- Blend soup until smooth: Remove the pan from heat and use a hand blender to carefully whizz the soup until it reaches a smooth, creamy texture.
- Add cream and season: Stir in 70ml double cream and season the soup to taste with salt and pepper if desired. Serve warm immediately or chill for up to three days, or freeze for up to three months.
Notes
- This soup can be made fully vegetarian by using a vegetable stock cube instead of chicken stock.
- For a vegan version, substitute the double cream with coconut cream or omit it altogether.
- Be careful not to burn the garlic when cooking with the other vegetables by stirring frequently and keeping the heat moderate.
- The soup thickens as it cools; reheat gently and add a little water or stock if needed.
- This recipe freezes well; thaw in the refrigerator overnight before reheating.
Keywords: creamy tomato soup, vegetable soup, healthy soup, creamy soup, easy soup recipe, vegetarian soup, British soup
Find it online: https://bitesizedbenny.com/5-veg-creamy-tomato-soup-recipe/
