Creamy Tomato Soup
Made with: tomatoes, onion, cream
A velvety, comforting tomato soup with a hint of sweetness and a swirl of cream. Pure nostalgia in a bowl, perfect with grilled cheese.
Homemade tomato soup is worlds away from the tinned version — brighter, richer, and easy to make your own. A base of onion and garlic softened slowly, good tomatoes, and a splash of cream come together into a bowl of pure comfort.
It is the ultimate partner for a grilled cheese sandwich, but also holds its own with a swirl of cream and a scattering of fresh basil. Blend it smooth or leave it a little rustic — both are lovely.
Ingredients
- Chopped tomatoes2 tins (400 g each)
- Onion, diced1 large
- Garlic, minced3 cloves
- Vegetable stock2 cups
- Double cream1/2 cup
- Tomato paste1 tbsp
- Sugar1 tsp
- Fresh basil1 small handful
- Olive oil2 tbsp
Substitutions
- double cream → coconut cream for dairy-free
- fresh tomatoes → passata
- sugar → a grated carrot cooked with the onion
Instructions
- 1Heat the olive oil in a large pot over medium heat. Add the onion and cook gently for 6-7 minutes until soft and sweet.
- 2Stir in the garlic and tomato paste and cook for 1-2 minutes.
- 3Add the chopped tomatoes, vegetable stock, and sugar. Season with salt and pepper.
- 4Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- 5Turn off the heat, add most of the basil, and blend until completely smooth using a stick blender or a jug blender.
- 6Return to low heat and stir in the cream. Warm through gently without boiling.
- 7Taste and adjust the seasoning. Serve with a swirl of cream and the remaining basil torn over the top.
Cook's tips
- Soften the onions and garlic gently without colouring them for a sweet, mellow base.
- A pinch of sugar balances the natural acidity of the tomatoes if the soup tastes sharp.
- Blend carefully while hot — fill the blender only halfway and hold the lid down with a towel to let steam escape.
- Stir the cream in at the end over low heat so it does not split.
- For extra depth, roast the tomatoes first, or add a spoonful of tomato purée with the onions.
Frequently asked questions
Can I make this soup dairy-free?
Yes — swap the cream for coconut milk or a splash of oat cream. It stays rich and velvety without any dairy.
How long does tomato soup keep?
It keeps in the fridge for up to 4 days and freezes well for up to 3 months. Add the cream after reheating if freezing.
How do I make it heartier?
Stir in cooked rice or small pasta, top with croutons, or serve with a cheese toastie for dipping.
Want recipes like this from your own ingredients? Try Pantamo