Cream of Tomato Soup: Easy Soup Recipe

Cream of tomato soup is one of the most popular soups in the UK and many other countries across the globe, including America. I can remember always having a can of tomato soup when I was poorly as a child, and it made me feel better every time.

These days, I am not a big fan of canned soups as I much prefer to make my own. Making the soup myself means I can adapt the soup to suit my tastes and enjoy the flavour of fresh ingredients. Cream of tomato soup is one of the simplest tomato soups to make.

Here is how to make cream of tomato soup.

Ingredients for Cream of Tomato Soup

• 1 kg tomatoes, chopped
• 1 chopped onion
• A stick of celery, finely diced
• 1 tbsp. tomato puree
• 25g butter
• 1 clove garlic, crushed
• 2 tsp sugar
• 1 tsp. paprika
• 1 bay leaf
• 600 ml vegetable stock
• 150 ml double cream
• 1 tbsp. olive oil
• Salt and pepper to taste

How to Make Cream of Tomato Soup

1. Chop your tomatoes, onions, and celery.
2. Heat the oil and butter over medium heat in a pan on the hob.
3. Add the onions and celery to the pan and cook for about 10 minutes until softened.
4. Next, add the crushed garlic and paprika and cook for another minute.
5. Add the tomato puree and stir through.
6. Then, add the tomatoes, bay leaf, and sugar.
7. Cover with the vegetable stock and turn up the heat to bring to the boil.
8. Once boiling, turn down the heat and simmer for approximately 20 minutes.
9. Remove the bay leaf from the soup.
10. Either blitz the ingredients in the pan or transfer to a food processor in batches and blitz.
11. Next, pour the soup through a sieve into a large bowl or another pan.
12. Press against any lumps to push the ingredients through the sieve.
13. Return the mixture to the pan and put over low heat.
14. Add the cream to the soup and stir through, retaining a little if you want to add swirls of cream to the soup for decoration.
15. Add salt and pepper to taste, and stir through.
16. Gently reheat the cream of tomato soup and serve when it is hot.

Additional Tips

• If you are not vegetarian, you can use chicken stock if you prefer.
• You can use single cream if you do not have double cream, but your soup will have a slightly thinner consistency.
• You can add some basil, parsley, or oregano to this soup for extra flavour if you wish.
• Improve the appearance of your cream of tomato soup by adding a swirl of cream or a sprinkle of herbs.
• Make a double batch so that you can eat half and save half for another day. You can portion the soup into individual freezer bags or tubs and freeze for up to three months.
• You may also like our recipe for Bloody Mary Tomato Soup and our Tomato, Courgette, and Pepper Soup.