Easy Creamy Tomato Soup
A smooth and creamy tomato soup with fresh vegetables, basil and balsamic for a simple, comforting family meal.
Print Recipe
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