Creamy Tomato Soup

Name: Creamy Tomato Soup
Cuisine: British
Ingredients: 3 tbsp Olive Oil; 2 chopped Onions; 2 sticks Celery; 300g Carrots; 500g Potatoes; 4 Bay Leaf; 5 tblsp Tomato Puree; 2 tblsp Sugar; 2 tblsp White Vinegar; 1½ kg Chopped Tomatoes; 500g Passata; 3 Vegetable Stock Cube; 400ml Whole Milk

Starter British

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Make Creamy Tomato Soup once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Low and slow is the secret — the longer simmer lets onions soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.

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Creamy Tomato Soup — Starter recipe, British cuisine — Creamy Tomato Soup · British

Level Medium

Ingredients

3 tbsp Olive Oil
2 Onions
2 stick Celery
300 g Carrots
500 g Potatoes
4 Bay Leaf
5 Tblsp Tomato Puree
2 Tblsp Sugar
2 Tblsp White Vinegar
10 ½ kg Tomatoes
500 g Passata
3 Vegetable Stock Cube
400 ml Whole Milk

Method

Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.

Tips for the best Creamy Tomato Soup

Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Keep the simmer gentle. A hard boil toughens onions and drives off the liquid too fast.

Variations

Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.

Serving ideas

Dust with icing sugar just before serving and pair with coffee or tea.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Is this Creamy Tomato Soup recipe medium to make?

It is rated medium: 13 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.

Can I make Creamy Tomato Soup ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for onions?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source