Why You’ll Love This Creamy Tomato Soup<\/h2>\n\n- Genuine Flavour:<\/strong> 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.<\/li>\n
- Ready in Under an Hour:<\/strong> 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.<\/li>\n
- Flexible Recipe:<\/strong> 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.<\/li>\n
- Great for Batch Cooking:<\/strong> This soup recipe doubles wonderfully. Make a big batch on a Sunday and enjoy warming lunches all week long. It\u2019s also ideal for filling a flask for a chilly autumn walk.<\/li>\n
- Family Tested:<\/strong> 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.<\/li>\n<\/ul>\n\n\n
![\"Creamy](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/creamy-tomato-soup-bowl-pin.webp\")
<\/p>\n\n Creamy Tomato Soup<\/strong><\/p>\n\n \u23f1\ufe0f 15 min prep \u2022 \ud83c\udf73 35 min cook \u2022 \ud83d\udc65 4 servings\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
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.<\/p>\n
\n- 2 tbsp olive oil<\/li>\n
- 1 large onion, finely chopped<\/li>\n
- 2 medium carrots, peeled and finely chopped<\/li>\n
- 2 celery sticks, finely chopped<\/li>\n
- 3 cloves garlic, minced<\/li>\n
- 2 x 400g tins of whole plum tomatoes<\/li>\n
- 700ml vegetable stock (a good quality cube is fine)<\/li>\n
- 1 tsp dried oregano<\/li>\n
- 1 tsp caster sugar<\/li>\n
- 1\/2 tsp salt, plus more to taste<\/li>\n
- 1\/4 tsp freshly ground black pepper<\/li>\n
- 100ml double cream<\/li>\n
- A small handful of fresh basil leaves, to serve<\/li>\n<\/ul>\n
Kira’s Tip:<\/strong> 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\u2019s a small addition that has a big impact.<\/p>\nHow to Make Creamy Tomato Soup<\/h2>\n
The process for this soup is straightforward. The key is to take your time with the initial saut\u00e9ing of the vegetables to build a solid foundation of flavour. From there, it’s mostly a hands-off simmer before the final, satisfying blitz.<\/p>\n
\n- 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.<\/li>\n
- 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.<\/li>\n
- Pour in the two tins of tomatoes, using a wooden spoon to break up the whole tomatoes against the side of the pot.<\/li>\n
- Add the vegetable stock, caster sugar, salt, and black pepper. Stir everything together well.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- Taste the soup and adjust the seasoning if necessary. You may need another pinch of salt or pepper.<\/li>\n
- Ladle the hot soup into bowls, tear over some fresh basil leaves, and serve immediately.<\/li>\n<\/ol>\n
Tips From My Kitchen<\/h2>\n\n- Temperature Control:<\/strong> 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.<\/li>\n
- The Secret Step:<\/strong> The initial sweating of the onion, carrot and celery base (known as a soffritto in Italian cooking<\/a>) 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.<\/li>\n
- Make-Ahead:<\/strong> 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.<\/li>\n
- Storage:<\/strong> 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.<\/li>\n<\/ul>\n
Equipment You’ll Need<\/h2>\n\n- Large stockpot or Dutch oven<\/li>\n
- Immersion blender (or a standard blender)<\/li>\n
- Ladle<\/li>\n
- Sharp knife and cutting board<\/li>\n<\/ul>\n
Common Mistakes to Avoid<\/h2>\n\n- Not sweating the veg:<\/strong> 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.<\/li>\n
- Boiling after adding cream:<\/strong> 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.<\/li>\n
- Under-seasoning:<\/strong> 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.<\/li>\n<\/ul>\n
Delicious Variations to Try<\/h2>\n
While this creamy tomato soup is wonderful as it is, it\u2019s also a great canvas for customisation. Here are a few ideas I’ve tried and loved:<\/p>\n
\n- Roasted Tomato Version:<\/strong> For an even deeper flavour, halve fresh plum tomatoes, toss with olive oil, and roast at 200\u00b0C (180\u00b0C fan) for 30 minutes until soft and slightly caramelised before adding them to the pot at step 3.<\/li>\n
- Vegan Option:<\/strong> 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.<\/li>\n
- Spicy Kick:<\/strong> 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.<\/li>\n<\/ul>\n
What to Serve With Creamy Tomato Soup<\/h2>\n
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.<\/p>\n
\n- The Ultimate Grilled Cheese:<\/strong> 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\u2019s also fantastic alongside one of my Smoked Beef Sandwiches Lunch<\/a>.<\/li>\n
- Crusty Bread and Flavoured Butter:<\/strong> 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.<\/li>\n
- Crispy Croutons:<\/strong> Make your own by tossing cubes of day-old bread with olive oil, salt, and herbs, then baking at 180\u00b0C (160\u00b0C fan) until golden and crunchy. They add a brilliant textural contrast.<\/li>\n<\/ul>\n
Frequently Asked Questions<\/h2>\n\n\nCan I make this soup ahead of time?<\/div>\nAbsolutely. I often make a double batch and keep it in the fridge. Prepare the soup fully up to the point of adding the cream. Let it cool completely, then store it in an airtight container for up to 3 days. When ready to serve, gently reheat it on the hob until hot, then stir in the cream off the heat.<\/div>\n<\/p><\/div>\n\nWhy does my soup taste a bit acidic?<\/div>\nThis can happen depending on the brand of tinned tomatoes you use. The small amount of sugar in the recipe is designed to balance this, but if it still tastes sharp, you can add another 1\/2 teaspoon of sugar. Also ensure your base vegetables were properly softened, as this provides natural sweetness.<\/div>\n<\/p><\/div>\n\nHow do I store leftovers?<\/div>\nAllow the soup to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. For best results, I recommend freezing the soup *before* adding the cream, as dairy can sometimes change texture upon thawing.<\/div>\n<\/p><\/div>\n\nCan I use fresh tomatoes instead of tinned?<\/div>\nYou can, but the flavour will be different and will depend heavily on how ripe and flavourful your fresh tomatoes are. You’ll need about 1kg of very ripe plum tomatoes. I suggest roasting them first (as in the variation above) to concentrate their flavour before adding them to the soup. Tomatoes for canning<\/a> are often picked at peak ripeness, which is why they work so consistently well in recipes like this.<\/div>\n<\/p><\/div>\n\nMy soup isn’t as smooth as I’d like. What can I do?<\/div>\nIf you’re using an immersion blender, ensure you move it all around the pot, tilting it slightly to catch any lumps. If you’re using a standard blender, you may just need to blend it for a little longer. For an ultra-silky texture, you can pass the blended soup through a fine-mesh sieve before adding the cream, which will remove any remaining seeds or skin.<\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n \n \n ![\"Creamy](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/creamy-tomato-soup-bowl.webp\")
<\/div>\n <\/div>\n \n \n \n <\/div>\n Creamy Tomato Soup<\/h2>\n <\/div>\n \n <\/div>\n 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.<\/div>\n <\/div>\n \n Rezept drucken<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n Vorbereitungszeit <\/span>15 Minuten<\/span><\/span> Min.<\/span><\/span><\/div>Zubereitungszeit <\/span>35 Minuten<\/span><\/span> Min.<\/span><\/span><\/div>Gesamtzeit <\/span>50 Minuten<\/span><\/span> Min.<\/span><\/span><\/div><\/div>\n
<\/p>\n 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.<\/p>\n Kira’s Tip:<\/strong> 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\u2019s a small addition that has a big impact.<\/p>\n The process for this soup is straightforward. The key is to take your time with the initial saut\u00e9ing of the vegetables to build a solid foundation of flavour. From there, it’s mostly a hands-off simmer before the final, satisfying blitz.<\/p>\n While this creamy tomato soup is wonderful as it is, it\u2019s also a great canvas for customisation. Here are a few ideas I’ve tried and loved:<\/p>\n 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.<\/p>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
\n
How to Make Creamy Tomato Soup<\/h2>\n
\n
Tips From My Kitchen<\/h2>\n
\n
Equipment You’ll Need<\/h2>\n
\n
Common Mistakes to Avoid<\/h2>\n
\n
Delicious Variations to Try<\/h2>\n
\n
What to Serve With Creamy Tomato Soup<\/h2>\n
\n
Frequently Asked Questions<\/h2>\n
![\"Creamy](\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&media=https%3A%2F%2Fwww.kirarecipes.com%2Fwp-content%2Fuploads%2F2026%2F01%2Fcreamy-tomato-soup-bowl-pin.webp&description=Try%20this%20amazing%20Creamy%20Tomato%20Soup%20recipe%21%20%F0%9F%8D%BD%EF%B8%8F\")
<\/div>\n <\/div>\n Creamy Tomato Soup<\/h2>\n