There is something fundamentally restorative about a bowl of truly great tomato soup. Not the kind from a tin, but one that is rich, velvety, and tastes deeply of sun-ripened tomatoes. This particular creamy tomato soup recipe was inspired by a dish I had years ago at a little trattoria tucked away on a side street in Florence. The flavour was so pure and intense, yet the texture was impossibly smooth. I spent ages trying to recreate that magic in my own kitchen, and this recipe is the wonderful result of all that tinkering.

What makes this soup recipe special is the careful layering of flavours. We start by slowly sweating down a base of onions, carrots, and celery, which creates a natural sweetness that balances the acidity of the tomatoes. A pinch of sugar might seem unusual, but it’s a little secret that elevates the tomato flavour to a whole new level. The final swirl of double cream gives it that luxurious, silky finish that transforms it from a simple tomato soup into something truly memorable.

It’s a brilliant choice for a midweek dinner when you need something wholesome and satisfying, and it works beautifully for a light lunch with a crusty baguette. Everyone I’ve made this for seems to love it, from fussy children to discerning dinner guests. It’s a recipe that feels both nurturing and a little bit sophisticated all at once.

Recipe Overview

This creamy soup delivers a robust, sweet, and slightly tangy tomato flavour with a velvety smooth texture. The base aromatics provide a savoury depth, while the cream adds a luxurious richness without overwhelming the star ingredient. I’ve found that letting it simmer for a full 20 minutes is key; it really allows the flavours to meld together properly before you blitz it.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Creamy Tomato Soup

• Genuine Flavour: We use high-quality tinned tomatoes and a classic mirepoix base to build a deep, authentic flavour that tastes like it has been simmering for hours. The sweetness from the carrots beautifully balances the tomatoes’ natural acidity.
• Ready in Under an Hour: From chopping the first onion to ladling the finished soup into bowls, this entire meal comes together in about 45 minutes, making it a fantastic option for a weeknight.
• Flexible Recipe: You can easily adjust the creaminess by using more or less double cream. It also takes well to added herbs like thyme or a pinch of chilli flakes for a little warmth.
• Great for Batch Cooking: This soup recipe doubles wonderfully. Make a big batch on a Sunday and enjoy warming lunches all week long. It’s also ideal for filling a flask for a chilly autumn walk.
• Family Tested: My children adore this soup, especially when I serve it with grilled cheese soldiers for dipping. It always gets compliments when we have friends over for a casual lunch.

Creamy Tomato Soup

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For a truly exceptional tomato soup, the quality of your tinned tomatoes makes all the difference. I always reach for whole plum tomatoes in juice, like those from Mutti or Cirio, and crush them myself. I find they have a much more intense and less watery flavour than pre-chopped varieties.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 celery sticks, finely chopped
• 3 cloves garlic, minced
• 2 x 400g tins of whole plum tomatoes
• 700ml vegetable stock (a good quality cube is fine)
• 1 tsp dried oregano
• 1 tsp caster sugar
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 100ml double cream
• A small handful of fresh basil leaves, to serve

Kira’s Tip: Don’t be tempted to skip the sugar! It doesn’t make the soup sweet; instead, it cuts through the acidity of the tomatoes and really helps their natural flavour to shine. It’s a small addition that has a big impact.

How to Make Creamy Tomato Soup

The process for this soup is straightforward. The key is to take your time with the initial sautéing of the vegetables to build a solid foundation of flavour. From there, it’s mostly a hands-off simmer before the final, satisfying blitz.

1. Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent. Don’t let them brown.
2. Add the minced garlic and dried oregano to the pot and cook for another minute until fragrant. Be careful not to let the garlic burn.
3. Pour in the two tins of tomatoes, using a wooden spoon to break up the whole tomatoes against the side of the pot.
4. Add the vegetable stock, caster sugar, salt, and black pepper. Stir everything together well.
5. Bring the soup to a simmer, then reduce the heat to low, cover the pot with a lid, and let it gently bubble away for 20 minutes. This simmering time is crucial for the flavours to develop and deepen.
6. Remove the pot from the heat. Using an immersion blender, carefully blitz the soup directly in the pot until it is completely smooth and velvety. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be sure to let it cool slightly first and cover the lid with a tea towel to prevent any hot splashes. What works best for me is starting the immersion blender on low and gradually increasing the speed.
7. Return the pot to a very low heat (do not let it boil). Slowly pour in the double cream, stirring continuously until it’s fully incorporated.
8. Taste the soup and adjust the seasoning if necessary. You may need another pinch of salt or pepper.
9. Ladle the hot soup into bowls, tear over some fresh basil leaves, and serve immediately.

Tips From My Kitchen

• Temperature Control: When you add the cream at the end, make sure the soup is on the lowest possible heat. Boiling the soup after the cream has been added can cause it to split or curdle, changing the texture completely.
• The Secret Step: The initial sweating of the onion, carrot and celery base (known as a soffritto in Italian cooking) is the most important step for flavour. Don’t rush it. Cooking them slowly over a medium-low heat allows their natural sugars to release without browning, creating a sweet, aromatic foundation. I learned that patience here pays off tenfold in the final taste.
• Make-Ahead: You can make the soup up to step 6 (before adding the cream) and store it in the fridge for up to 3 days. When you’re ready to serve, gently reheat it on the hob and then stir in the cream just before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the hob, being careful not to let it boil. This soup also freezes brilliantly (before adding the cream) for up to 3 months.

Equipment You’ll Need

• Large stockpot or Dutch oven
• Immersion blender (or a standard blender)
• Ladle
• Sharp knife and cutting board

Common Mistakes to Avoid

• Not sweating the veg: Frying the base vegetables too quickly on high heat will brown them rather than soften them, leading to a harsher flavour. Take the 10 minutes to gently sweat them; it makes all the difference.
• Boiling after adding cream: As mentioned, bringing the soup to a rolling boil after you’ve stirred in the double cream can cause it to separate. Keep the heat very low for a gentle, warming reheat.
• Under-seasoning: Tomatoes, especially tinned ones, need a good amount of salt to bring out their flavour. Always taste at the very end and add more salt and pepper as needed until the flavours really pop.

Delicious Variations to Try

While this creamy tomato soup is wonderful as it is, it’s also a great canvas for customisation. Here are a few ideas I’ve tried and loved:

• Roasted Tomato Version: For an even deeper flavour, halve fresh plum tomatoes, toss with olive oil, and roast at 200°C (180°C fan) for 30 minutes until soft and slightly caramelised before adding them to the pot at step 3.
• Vegan Option: To make this soup vegan, simply swap the double cream for a plant-based alternative. A good quality oat cream or a swirl of coconut cream works very well and adds its own lovely character.
• Spicy Kick: If you like a bit of heat, add 1/2 teaspoon of red chilli flakes along with the garlic and oregano in step 2. It adds a gentle warmth that builds with each spoonful.

What to Serve With Creamy Tomato Soup

A great soup deserves a great partner. These are a few of my favourite pairings that turn a simple bowl of soup into a complete, satisfying meal.

• The Ultimate Grilled Cheese: A classic for a reason. Use thick-cut bread, mature cheddar, and a smear of butter on the outside for a gloriously golden and crispy sandwich. For something a bit more substantial, it’s also fantastic alongside one of my Smoked Beef Sandwiches Lunch.
• Crusty Bread and Flavoured Butter: A simple, warm baguette or slice of sourdough is all you need for dipping. To elevate it, mix some chopped parsley and minced garlic into softened butter and spread it generously.
• Crispy Croutons: Make your own by tossing cubes of day-old bread with olive oil, salt, and herbs, then baking at 180°C (160°C fan) until golden and crunchy. They add a brilliant textural contrast.

Frequently Asked Questions

Creamy Tomato Soup

A rich and velvety tomato soup, simmered with aromatic vegetables and finished with a touch of cream for an extra luxurious texture. Perfect for a comforting and easy meal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 medium carrots peeled and finely chopped
• 2 celery sticks finely chopped
• 3 cloves garlic minced
• 2 x 400g tins of whole plum tomatoes
• 700 ml vegetable stock a good quality cube is fine
• 1 tsp dried oregano
• 1 tsp caster sugar
• 1/2 tsp salt plus more to taste
• 1/4 tsp freshly ground black pepper
• 100 ml double cream
• A small handful of fresh basil leaves to serve

Method

 

1. Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent. Don't let them brown.
2. Add the minced garlic and dried oregano to the pot and cook for another minute until fragrant. Be careful not to let the garlic burn.
3. Pour in the two tins of tomatoes, using a wooden spoon to break up the whole tomatoes against the side of the pot.
4. Add the vegetable stock, caster sugar, salt, and black pepper. Stir everything together well.
5. Bring the soup to a simmer, then reduce the heat to low, cover the pot with a lid, and let it gently bubble away for 20 minutes. This simmering time is crucial for the flavours to develop and deepen.
6. Remove the pot from the heat. Using an immersion blender, carefully blitz the soup directly in the pot until it is completely smooth and velvety. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender, but be sure to let it cool slightly first and cover the lid with a tea towel to prevent any hot splashes. What works best for me is starting the immersion blender on low and gradually increasing the speed.
7. Return the pot to a very low heat (do not let it boil). Slowly pour in the double cream, stirring continuously until it's fully incorporated.
8. Taste the soup and adjust the seasoning if necessary. You may need another pinch of salt or pepper.
9. Ladle the hot soup into bowls, tear over some fresh basil leaves, and serve immediately.

Notes

Serve with crusty bread or a grilled cheese sandwich for a classic pairing. The soup can be stored in an airtight container in the fridge for up to 3 days.

I really hope you enjoy making this creamy tomato soup. It’s a recipe I come back to time and time again for its comforting warmth and deeply satisfying flavour. It proves that with good ingredients and a little bit of care, you can create something truly special. Let me know how you get on in the comments below – I’d love to hear about it! Happy cooking, Kira.