5-Veg Creamy Tomato Soup Recipe

Introduction

This 5-vegetable creamy tomato soup is a comforting and nutritious dish perfect for any season. Packed with fresh vegetables and finished with a touch of cream, it offers rich flavors and a smooth texture that’s easy to prepare and enjoy.

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

1. 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 beginning to brown slightly.
2. Step 2: Add the chopped carrots, crushed garlic, red peppers, and sweet potato to the pan. Cook for another 10 minutes, stirring frequently and being careful not to burn the garlic.
3. Step 3: Pour in the canned tomatoes, crumble in the stock cube, add the dried oregano, chopped rosemary leaves, and 1 litre of water. Bring the mixture to a simmer.
4. Step 4: Cover the pan and let the soup cook for 20 minutes, or until the sweet potato is tender when poked with a fork.
5. Step 5: Use a hand blender to blend the soup until smooth and creamy. 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 cream alternative.
• Add a pinch of smoked paprika for a subtle smoky depth.
• If you prefer a chunkier texture, only partially blend the soup or reserve some cooked veggies before blending.

Storage

Store the soup in an airtight container in the refrigerator for up to three days. To freeze, portion into freezer-safe containers and keep for up to three months. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh ripe tomatoes, roughly chopped. You may need to cook the soup a little longer to soften the tomatoes fully.

Is it possible to make the soup ahead of time?

Absolutely. The flavors develop beautifully when the soup is made a day ahead and reheated before serving.

5-Veg Creamy Tomato Soup Recipe

Print Recipe

★★★★★

4.4 from 125 reviews

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.

• Author: Bella
• 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 1x2x3x

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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