Creamy tomato soup is one of those wonderfully simple meals that can be made almost entirely from ingredients you already have in the pantry. Tinned tomatoes form the base of this recipe, while onion, carrot and celery add extra flavour and help give the finished soup a lovely texture.

A little brown sugar balances the acidity of the tomatoes, while basil, tomato paste and balsamic glaze add plenty of depth. Once everything has simmered until tender, the soup is blended until smooth before a little cream is stirred through at the end.

This recipe originally appeared in one of my older eBooks alongside my Perfect Bread Rolls, and the two are particularly good served together. A warm bowl of tomato soup with a freshly baked roll for dipping makes a simple, filling lunch or an easy family dinner.

Other Recipes You May Like

If you enjoy simple homemade soups and easy family meals, you might also like:

• My Perfect Homemade Bread Rolls
• Potato & Leek Soup
• Mushroom Soup
• Thai Chicken Noodle Soup
• Hearty Potato, Bacon & Onion Soup

Love This Recipe?

This recipe originally appeared in my Soups for Every Season – Volume One. If you’d like more simple recipes like this one, you can find the complete collection here: Soups for Every Season – Volume One

Recipe Card

Easy Creamy Tomato Soup

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 3 × 400g cans diced tomatoes
• 1 large onion, diced
• 1 large carrot, diced or grated
• 1 celery stalk, diced
• 4 garlic cloves, minced (optional)
• 1 tsp salt
• ¼ cup brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1½ tsp dried basil
• 2 cups water or vegetable stock
• 4 tsp stock powder, if using water
• 2 Tbsp tomato paste
• 2 tsp balsamic glaze or balsamic vinegar
• ½ cup cream

Method

1. Heat a little oil in a large pot over medium heat. Add the onion, carrot and celery, then sauté for 6–8 minutes until softened.
2. If using garlic, add it to the pot and cook for a further minute.
3. Stir in the diced tomatoes, tomato paste, salt, brown sugar, onion powder, garlic powder, dried basil and balsamic glaze or vinegar.
4. Pour in the vegetable stock. If using water instead, add the water along with the stock powder and stir well.
5. Bring to a gentle boil, then reduce the heat, cover and simmer for approximately 20 minutes, or until the vegetables are very soft.
6. Remove from the heat and blend with a stick blender until smooth. Alternatively, carefully blend the soup in batches using a regular blender.
7. Return the soup to low heat and stir through the cream. Warm gently without allowing the soup to boil.
8. Taste and adjust the seasoning if needed, then serve warm.

What to Serve With

• Grilled cheese or toasted sandwiches
• Garlic bread
• Homemade croutons
• A simple green salad
• Freshly baked bread with butter

Stacey’s Kitchen Tips

• Let the vegetables become really soft before blending for a smoother finished soup.
• If you prefer a thinner soup, add a little extra stock after blending until it reaches the consistency you like.
• Add the cream over low heat and avoid boiling the soup afterwards.
• Taste before serving—the acidity of different brands of tinned tomatoes can vary, so you may want to adjust the seasoning.
• A drizzle of balsamic glaze over the finished soup makes an easy garnish and adds another little burst of flavour.

Variations & Substitutions

• Roast the garlic before adding it for a sweeter, deeper garlic flavour.
• Replace the cream with an unsweetened plant-based alternative for a dairy-free version.
• Add a small knob of butter after blending for an extra-rich finish.
• Use fresh basil instead of dried basil when you have it available.
• Leave the soup slightly chunky rather than blending completely if you prefer more texture.
• Use balsamic vinegar if you don’t have balsamic glaze.

Storage, Freezer & Make-Ahead Notes

This soup is a great one to make ahead and keep in the refrigerator for easy lunches during the week. Once cooled, transfer it to an airtight container and refrigerate for up to 3–4 days.

Reheat gently on the stovetop or in the microwave until piping hot. Avoid rapidly boiling the soup once the cream has been added.

You can also freeze the soup for up to 3 months. For the best texture, you could freeze the soup before adding the cream, then thaw, reheat and stir through fresh cream before serving.

Final Thoughts

Tomato soup doesn’t need a long list of fancy ingredients to be full of flavour. Using tinned tomatoes makes this version economical and easy to prepare year-round, while the vegetables, herbs and balsamic turn those everyday ingredients into a really lovely bowl of soup.

It’s also the sort of recipe that’s handy when you’re trying to make a meal from what you already have. Serve it on its own for a lighter lunch or add a couple of warm bread rolls or a cheese toastie when you want something a little more substantial.

And if you’re making my Perfect Homemade Bread Rolls, I’d definitely put a batch of this soup alongside them. They’re made for dipping!

Stacey

Easy Creamy Tomato Soup

A smooth and creamy tomato soup with fresh vegetables, basil and balsamic for a simple, comforting family meal.

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Ingredients

• 3 x 400 g cans diced tomatoes
• 1 large onion diced
• 1 large carrot diced or grated
• 1 celery stalk diced
• 4 garlic cloves minced (optional)
• 1 tsp salt
• ¼ cup brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1½ tsp dried basil
• 2 cups water or vegetable stock
• 4 tsp stock powder if using water
• 2 Tbsp tomato paste
• 2 tsp balsamic glaze or balsamic vinegar
• ½ cup cream

Instructions

• Heat a little oil in a large pot over medium heat. Add the onion, carrot and celery, then sauté for 6–8 minutes until softened.
• If using garlic, add it to the pot and cook for a further minute.
• Stir in the diced tomatoes, tomato paste, salt, brown sugar, onion powder, garlic powder, dried basil and balsamic glaze or vinegar.
• Pour in the vegetable stock. If using water instead, add the water along with the stock powder and stir well.
• Bring to a gentle boil, then reduce the heat, cover and simmer for approximately 20 minutes, or until the vegetables are very soft.
• Remove from the heat and blend with a stick blender until smooth. Alternatively, carefully blend the soup in batches using a regular blender.
• Return the soup to low heat and stir through the cream. Warm gently without allowing the soup to boil.
• Taste and adjust the seasoning if needed, then serve warm.

Notes

Notes

• Simmer until the vegetables are very soft before blending.
• Add the cream over low heat and don’t boil afterwards.
• Adjust the consistency with a little extra stock if needed.

 

Variations

• Roast the garlic for a deeper flavour.
• Use an unsweetened dairy-free cream alternative if preferred.
• Add a knob of butter after blending for extra richness.

 

Storage

• Refrigerate for up to 3–4 days.
• Freeze for up to 3 months, preferably before adding the cream.
• Thaw overnight in the refrigerator and reheat gently.

Servings: 6