5-Veg Creamy Tomato Soup Recipe

Introduction

This 5-vegetable creamy tomato soup is a comforting and flavorful dish perfect for any season. Packed with wholesome ingredients and a smooth, velvety texture, it’s a delightful way to enjoy a healthy meal. Easy to make and satisfying, it’s ideal for lunch or a light dinner.

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 they are softened and starting to take on a little colour.
2. Step 2: Add the chopped carrots, crushed garlic, red peppers, and sweet potato to the pan. Cook for another 10 minutes, stirring often to prevent the garlic from burning.
3. Step 3: Pour in the canned tomatoes and crumble in the stock cube. Add the dried oregano, chopped rosemary leaves, and 1 litre of water. Stir well and bring the mixture to a simmer.
4. Step 4: Cover the pan and let the soup cook gently for 20 minutes, or until the sweet potato is tender when pierced with a fork.
5. Step 5: Using a hand blender, blend the soup directly in the pan until smooth and creamy.
6. Step 6: 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.
• You can add a pinch of chilli flakes when cooking for a subtle heat.
• Serve with crusty bread or a sprinkle of grated cheese for extra comfort.

Storage

Store the soup in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stove or in the microwave until hot throughout. This soup freezes well for up to three months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use about 800g of fresh, ripe tomatoes. Blanch, peel, and chop them before adding to the soup for the best flavor and texture.

Is it possible to make this soup ahead of time?

Absolutely. The soup tastes even better the next day as the flavors develop. Prepare it in advance, store in the fridge or freezer, and reheat when ready to serve.

5-Veg Creamy Tomato Soup Recipe

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★★★★★

4.7 from 100 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

This comforting 5-vegetable creamy tomato soup combines sweet potatoes, red peppers, carrots, onions, and garlic with rich tomatoes and fragrant herbs. Blended to a silky smooth texture and finished with a touch of double cream, this soup is perfect for a cozy meal or make-ahead lunch.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 2 onions, chopped
• 2 carrots, chopped
• 2 garlic cloves, crushed
• 2 red peppers, chopped
• 1 large sweet potato, peeled and chopped
• 1 tsp dried oregano
• 3 rosemary sprigs, leaves picked and chopped

Other Ingredients

• 2 tbsp olive oil
• 2 x 400g cans tomatoes
• 1 low-salt vegetable or chicken stock cube
• 70ml double cream
• 1 litre water

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Instructions

1. Heat the oil and soften onions: Pour 2 tablespoons of olive oil into a large pan and heat over medium heat. Add the chopped onions and cook for 8-10 minutes until softened and starting to develop color.
2. Add and cook vegetables: Add the chopped carrots, crushed garlic, red peppers, and chopped sweet potato to the pan. Stir frequently and cook for an additional 10 minutes. Take care not to burn the garlic.
3. Add tomatoes, stock, herbs, and water: Pour in the two cans of tomatoes along with the crumbled stock cube, dried oregano, chopped rosemary leaves, and 1 litre of water. Stir to combine and bring the mixture to a gentle simmer.
4. Simmer until vegetables are tender: Cover the pan and let the soup simmer for about 20 minutes, or until the sweet potato is soft and cooked through.
5. Blend the soup: Remove the lid and use a hand blender to carefully whizz the soup until it reaches a smooth, creamy consistency.
6. Finish with cream and season: Stir in 70ml of double cream to add richness, then season the soup to taste with salt and pepper as desired.
7. Serve or store: Serve the soup hot. Alternatively, refrigerate it for up to three days or freeze for up to three months for future meals.

Notes

• Be cautious when blending hot liquids to avoid splashing and burns; blend in batches if necessary.
• For a vegan version, substitute double cream with coconut cream or a plant-based cream alternative.
• Low-salt stock cube keeps the sodium content controlled; adjust seasoning carefully.
• This soup tastes even better the next day as flavors develop.
• Freezing is convenient for meal prep; thaw overnight in refrigerator before reheating.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: creamy tomato soup, vegetable soup, sweet potato soup, healthy soup, easy soup recipe, stovetop soup, comforting soup