5-Veg Creamy Tomato Soup Recipe

Introduction

This 5-vegetable creamy tomato soup is a comforting and nutritious meal perfect for any day. Packed with fresh vegetables and herbs, it blends into a smooth, flavorful soup with a touch of creaminess.

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 starting to take on a little colour.
2. Step 2: Add the chopped carrots, crushed garlic, red peppers, and sweet potato. Cook for another 10 minutes, stirring often and taking care not to burn the garlic.
3. Step 3: Pour in the canned tomatoes, crumble in the stock cube, add dried oregano, chopped rosemary leaves, and 1 litre of water. Bring the mixture to a simmer.
4. Step 4: Cover the pan and cook for 20 minutes until the sweet potato is soft.
5. Step 5: Use a hand blender to blend the soup until smooth. Stir in the double cream and season to taste with salt and pepper.

Tips & Variations

• For a vegan version, substitute the double cream with coconut milk or a plant-based cream alternative.
• Adding a pinch of smoked paprika can introduce a subtle smoky flavor.
• If you prefer a chunkier texture, blend only half the soup and stir the rest in.
• Serve with crusty bread or a sprinkle of grated cheese on top for extra comfort.

Storage

This soup can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze it for up to three months. To reheat, warm gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried oregano and rosemary?

Yes, fresh herbs can be used. Use about three times the amount of fresh herbs in place of dried for the best flavor.

Is this soup suitable for freezing?

Absolutely, this creamy tomato soup freezes well for up to three months. Allow it to cool completely before freezing and leave space in the container for expansion.

5-Veg Creamy Tomato Soup Recipe

Print Recipe

★★★★★

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.

• Author: Isabella
• 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

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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