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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Blend the soup: Remove the lid and use a hand blender to carefully whizz the soup until it reaches a smooth, creamy consistency.
- 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.
- 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
