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5-Veg Creamy Tomato Soup Recipe

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★★★★★

4.6 from 122 reviews

This 5-vegetable creamy tomato soup is a comforting and flavorful blend of fresh vegetables and aromatic herbs, simmered to perfection and finished with a touch of double cream for richness. Ideal as a nourishing starter or light meal, this smooth soup combines the sweetness of roasted peppers and sweet potato with the tanginess of tomatoes, creating a hearty and satisfying dish.

Ingredients

Scale

Vegetables and 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

Liquids and Seasonings

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

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 8-10 minutes until they have softened and begin to take on a little colour.
  2. Add vegetables and cook gently: Add the chopped carrots, crushed garlic, red peppers, and sweet potato to the pan. Continue cooking for another 10 minutes, stirring often and making sure the garlic does not burn.
  3. Add tomatoes, stock, herbs, and water: Pour in the canned tomatoes, crumble in the low-salt vegetable or chicken stock cube, add the oregano and chopped rosemary leaves, then add 1 litre of water. Stir to combine.
  4. Simmer until vegetables are tender: Bring the mixture to a gentle simmer, then cover the pan with a lid. Cook for 20 minutes or until the sweet potato is soft and tender.
  5. Blend the soup until smooth: Remove the pan from heat and use a hand blender to carefully whizz the soup until completely smooth.
  6. Add cream and season: Stir in 70 ml of double cream to enrich the soup. Taste and season with salt and pepper as needed.
  7. Serve or store: Serve the soup hot, or allow to cool and chill for up to three days, or freeze for up to three months for later enjoyment.

Notes

  • Use low-salt stock to control sodium content.
  • For a vegan version, substitute double cream with coconut cream or a plant-based cream alternative.
  • Be careful not to burn the garlic during cooking to avoid bitterness.
  • Double cream adds richness but can be omitted or replaced with yogurt for a lighter soup.
  • The soup can be stored chilled for three days or frozen for three months, making it ideal for meal prep.

Keywords: creamy tomato soup, vegetable soup, sweet potato soup, healthy soup, easy soup recipe, low salt, homemade soup

Find it online: https://spatulaqueen.com/5-veg-creamy-tomato-soup-recipe/