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Made from Creamy tomato recipe, the soup is in a bowl with vine tomatoes around it
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5 from 6 votes

Creamy Tomato Soup Recipe

This creamy tomato soup recipe is simple and quick to make. Plus, like all good vegetable soups, it is flavoursome, healthy and nutritious. Make it with either tinned, roasted or fresh tomatoes, it’s a brilliant way to use up that summer glut.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, British
Diet: Vegan, Vegetarian
Keyword: almond milk, carrots, celery, easy, fresh tomatoes, olive oil, onion, soup, tinned tomatoes
Servings: 4

Equipment

  • large saucepan
  • blender

Ingredients

US Customary - Metric
  • 2 garlic cloves finely chopped
  • 2 onions finely chopped
  • 2 carrots medium, finely diced
  • 2 celery sticks washed and finely chopped
  • 1 1/2 pints stock
  • 1/4 pint almond milk dairy or oat milk, unsweetened
  • 1 tablespoon olive oil

Use tinned tomatoes

  • 30 ounces tinned tomatoes (2 15 oz cans or 2 400g tins)
  • 1 teaspoon sugar optional

Use fresh tomatoes

  • 4 lbs tomatoes fresh tomatoes, roughly chopped

Roasting the fresh tomatoes. (an optional step)

  • 4 lbs tomatoes sliced in half
  • 2 tablespoon balsamic vinegar
  • 1 garlic clove
  • 2 thyme sprigs

Instructions

  • Heat the oil in a saucepan over a medium heat. Add the onions and saute until they are soft.
  • Add the chopped celery, cook for a few minutes and then add the garlic and stir.
  • Add the tomatoes (fresh or tinned) and stir. Add in the vegetable stock, the tomato puree and the sun-dried tomatoes if using and allow the soup to simmer for 15 to 20 minutes.
  • Blend the soup to a consistency that you like. You may have to do this in batches if you are using a blender. A stick blender will do this job really well.
  • Put the soup back into a saucepan and add the milk (this can be unsweetened almond or oat milk). Warm it through stirring as it does so.
  • Taste the soup to check that it is to your liking. Does it need more seasoning? If so add a little more salt or pepper. If you've used tinned tomatoes you may need to add a 1 tsp of sugar, to take away some of the acidity that tinned tomatoes can have.
  • If the soup seems to be too thick, add a little more water to thin it down. If it too thin then cook it for a little longer to thicken it up.

Using fresh tomatoes

  • You may wish to pass the fresh tomato soup through a sieve to remove some pieces of tomato skin that may not disappear when the soup is blended. If you do not wish to do this the flavour will be just as wonderful and look pretty in the bowl.

Roasting the Fresh tomatoes (optional)

  • Pre-heat the oven to 400F/180C/ 160C Fan
  • Line the pan with tin foil for easier cleaning up. Slice the tomatoes in half and lay them in the roasting pan with olive oil, balsamic vinegar, chopped garlic and some sprigs of fresh thyme. (The herbs aren't essential but are nice.)
  • Roast for between 40 minutes to 1 hour. You want a them tinged with a little colour but not much. Keep an eye on them.
  • When roasted take them out of the oven, add to the other soup vegetables. Make sure to add the thyme leaves but not the stalks and all of the juice created from roasting the fruit. Continue with the recipe as it is written.

Notes

Nutritional Information: This information is computer generated and is intended as a guideline only.
Serving Suggestions:
  • Add Baked Garlic Croutons. These are really good when it comes to adding a little flavour and a good amount of crunch. Baked croutons are really simple to make and because they’re baked in the oven, the kitchen doesn’t have that frying smell left hanging around. By the way, try adding a few chilli pepper flakes to them. These are quite delicious with this soup.
  • Fresh crusty bread? Few things are better than freshly baked bread.
  • Sprinkle some of your favourite grated cheese on top and let it melt into the hot soup.
  • Make it special by swirling a little sour cream or plain yoghurt (oat yoghurt is nice) on the top. This makes a lovely colour contrast to the vibrant tomato red of the soup itself.
  • Sprinkle a few chopped herbs such thyme, basil or rosemary on the top.
Storing this soup: This soup will last for up to 3 days if stored in the refrigerator. It will also last for up to 3 months in the freezer.
To eat, defrost on the countertop before heating it through on the hob until it is piping hot. Stir the soup whilst heating it, to prevent it from catching on the bottom of the saucepan. Serve in your favourite way and enjoy!
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!

Nutrition

Serving: 1portion | Calories: 257kcal | Carbohydrates: 49g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 821mg | Potassium: 2354mg | Fiber: 13g | Sugar: 31g | Vitamin A: 13064IU | Vitamin C: 132mg | Calcium: 158mg | Iron: 3mg
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