Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 15 g unsalted butter; 1 large onion (finely chopped (about 180g)); 2 cloves of garlic (crushed); 1 medium carrot (finely grated (about 80g)); 1 tsp dried oregano; 2 x 400g tins of good quality chopped tomatoes; 500 ml vegetable stock (from a cube or fresh); 1 tsp caster sugar; 100 ml double cream; Sea salt (to taste); Freshly ground black pepper (to taste); Genuine Flavour: This soup has a rich; Ready in Under 45 Minutes: From chopping the onion to ladling the soup into bowls; Flexible Recipe: This recipe is a fantastic base for customisation. You can add a pinch of chilli flakes for a bit of heat; Great for Cosy Evenings: It’s the ultimate dish for a chilly evening when you need something warming and restorative. It also works beautifully as a sophisticated starter for a dinner party.; Family Tested: This recipe always gets compliments in my house. My children

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There is something fundamentally comforting about a bowl of warm soup on a dreary day. It’s more than just a meal; it’s a moment of pure, unadulterated cosiness. This creamy tomato soup recipe is the one I turn to time and time again. It’s a beautifully rich, velvety soup that feels both wholesome and a little bit indulgent. I make this at least once a week in the autumn and winter months – it’s become a family favourite that never fails to get happy sighs around the dinner table.

What makes this particular tomato soup recipe so special is its depth of flavour. We aren’t just opening a tin and heating it up. We’re building layers of taste, starting with sweet, softened onions and garlic, adding a touch of dried oregano for an earthy, Mediterranean note, and using high-quality tinned tomatoes that bring a genuine, sun-ripened sweetness. The final swirl of double cream transforms it, giving the soup a luxurious texture and rounding out any sharpness from the tomatoes. The result is a smooth, vibrant, and deeply satisfying bowl of goodness.

This recipe works wonderfully for a light but fulfilling weeknight dinner, especially when you pair it with a crusty loaf of bread for dipping. It’s also an ideal lunch to pack in a flask for work or school. It’s a straightforward soup that delivers on flavour every single time, making it a true staple in my kitchen, and hopefully, soon in yours too.

Recipe Overview

This creamy tomato soup recipe delivers a rich and velvety result using simple, accessible ingredients. The flavour is deeply savoury and sweet, with a hint of herbs and a luxurious, creamy finish. It avoids the acidity often found in tomato soups by gently simmering the ingredients to develop their natural sweetness. I’ve tested this with various tinned tomatoes, and using a good quality chopped tomato like Mutti or Cirio truly makes a remarkable difference to the final taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Creamy Tomato Soup Recipe

Genuine Flavour: This soup has a rich, deep tomato flavour, beautifully balanced by the sweetness of slow-cooked onions and garlic. The hint of oregano adds an earthy warmth, and the double cream gives it a wonderfully smooth and velvety finish.
Ready in Under 45 Minutes: From chopping the onion to ladling the soup into bowls, the entire process comes together in about 40 minutes, making it brilliant for a weekday meal.
Flexible Recipe: This recipe is a fantastic base for customisation. You can add a pinch of chilli flakes for a bit of heat, stir in some fresh basil at the end for a peppery note, or even blend in some roasted red peppers for extra smokiness. It’s a great way to use up vegetables you might have, like in this Healthy Veggie Fried Rice Recipe.
Great for Cosy Evenings: It’s the ultimate dish for a chilly evening when you need something warming and restorative. It also works beautifully as a sophisticated starter for a dinner party.
Family Tested: This recipe always gets compliments in my house. My children, who can be fussy eaters, absolutely love this soup, especially when I serve it with homemade cheesy croutons on top.

Creamy Tomato Soup Recipe

⏱️ 10 min prep • 🍳 30 min cook • 👥 4 servings

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Ingredients You’ll Need

The beauty of this soup lies in its simple, high-quality ingredients. I always recommend using the best tinned tomatoes you can find, as they form the heart of the dish. A brand like Mutti Polpa is excellent as it has a pure, sweet tomato flavour without too much acidity.

1 tbsp olive oil
15g unsalted butter
1 large onion, finely chopped (about 180g)
2 cloves of garlic, crushed
1 medium carrot, finely grated (about 80g)
1 tsp dried oregano
2 x 400g tins of good quality chopped tomatoes
500ml vegetable stock (from a cube or fresh)
1 tsp caster sugar
100ml double cream
Sea salt, to taste
Freshly ground black pepper, to taste
For Garnish (Optional): Fresh basil leaves, a swirl of extra cream, or crunchy croutons

Elena’s Tip: Don’t skip the butter! Sautéing the onions in a combination of olive oil and butter adds a wonderful layer of richness to the soup’s base that you just don’t get with oil alone.

How to Make Creamy Tomato Soup Recipe

The process for this soup is straightforward. We focus on gently cooking the base vegetables to release their sweetness before simmering everything together to meld the flavours into a cohesive, delicious whole.

Sauté the Aromatics: Place a large stockpot or Dutch oven over a medium heat. Add the olive oil and butter. Once the butter has melted, add the chopped onion and grated carrot. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are very soft and sweet but not browned.
Add Garlic and Herbs: Add the crushed garlic and dried oregano to the pot. Cook for another minute, stirring constantly, until fragrant. This step toasts the oregano slightly, releasing its essential oils.
Combine Main Ingredients: Pour the two tins of chopped tomatoes into the pot, along with the 500ml of vegetable stock and the teaspoon of caster sugar. Stir everything together well.
Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes. This allows the flavours to develop and deepen.
Blend Until Smooth: Remove the soup from the heat. You can now blend it until it’s completely smooth. What works best for me is using an immersion blender directly in the pot, as it saves on washing up. If you don’t have one, carefully transfer the soup in batches to a stand blender. You can find excellent advice on how to use a hand blender safely on BBC Good Food.
Add the Cream: Return the blended soup to the pot over a very low heat. Pour in the double cream and stir until it’s fully incorporated.
Season and Serve: Gently heat the soup through for a couple of minutes, but do not let it boil, as this can cause the cream to split. Taste the soup and season generously with sea salt and freshly ground black pepper. Ladle into warm bowls and garnish as desired before serving immediately.

Tips From My Kitchen

Temperature Control: Once you’ve added the double cream, it’s vital to keep the heat very low. Boiling the soup at this stage can cause the cream to curdle or “split,” which will ruin the velvety texture we’re aiming for. Just heat it until it’s hot enough to serve.
The Secret Step: I used to struggle with this dish until I discovered this technique for balancing the flavour. The small amount of caster sugar and the grated carrot are essential. They counteract the natural acidity of the tomatoes without making the soup taste sweet, resulting in a perfectly balanced flavour profile.
Make-Ahead: This soup is brilliant for making in advance. You can prepare the soup up to step 5 (before adding the cream). Let it cool completely, then store it in an airtight container in the fridge. When you’re ready to eat, simply reheat it gently on the hob and stir in the cream just before serving.
Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the hob. You can also freeze this soup, but I recommend doing so before adding the cream. Freeze it in portions for up to 3 months. Defrost overnight in the fridge, then reheat and stir in the cream.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, just a few kitchen basics.

Large stockpot or Dutch oven
Immersion blender (or a stand blender)
Ladle
Sharp knife and cutting board
Measuring spoons and jug

What to Serve With Creamy Tomato Soup Recipe

While this creamy tomato soup is wonderful on its own, the right accompaniment can turn it into a truly memorable meal. It’s a versatile dish that pairs well with so many things, much like other family favourites like this Savory Beef And Broccoli Stir Fry Recipe which also benefits from a great side.

A Cheesy Toastie: The ultimate pairing. A gloriously melty cheese toastie, made with strong cheddar on thick, buttered bread, is the perfect tool for dipping. For a delicious twist, try my Cheesy Tuna Melt Sandwich Recipe.
Crusty Sourdough Bread: A simple slice of fresh, crusty bread is all you need to mop up every last drop of the soup from the bowl.
Homemade Croutons: Toss cubes of day-old bread with olive oil, salt, and garlic powder, then bake until golden and crunchy. They add a fantastic texture.
A Simple Green Salad: A lightly dressed salad with a sharp vinaigrette can provide a lovely, fresh contrast to the richness of the soup.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. This is a great recipe to prepare in advance. I often make a double batch and complete the recipe up to the point before adding the cream. I let it cool completely before storing it in an airtight container in the fridge for up to 3 days. When ready to serve, I just reheat it gently on the hob and stir in the cream at the very end.

Why does my tomato soup sometimes taste acidic?

The acidity of tomatoes can vary a lot depending on the brand and the time of year. I’ve found three key things prevent a sharp or acidic taste. First, use high-quality tinned tomatoes. Second, sweat the onions and carrots properly at the start to draw out their natural sweetness. Finally, the small pinch of sugar is not for sweetness but to balance the acidity perfectly. It makes a huge difference.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over a low heat until piping hot. I don’t recommend reheating in the microwave, as it can sometimes cause the cream to separate. You can also freeze the soup for up to 3 months, but it’s best to do this before you add the double cream.

Can I use fresh tomatoes instead of tinned?

You can, but it will change the flavour and texture slightly. Tinned tomatoes provide a consistent, concentrated flavour. If using fresh, I would recommend about 1kg of ripe plum tomatoes. To get the best flavour, I’d suggest roasting them first with some garlic and olive oil until soft and slightly caramelised before adding them to the pot at step 3. You may also need to add a little extra stock.

How can I make this creamy tomato soup vegan?

It’s very easy to adapt this recipe to be vegan. Simply use a plant-based butter or an extra tablespoon of olive oil at the beginning. For the creaminess, swap the double cream for a plant-based alternative. Full-fat coconut milk from a tin works well for a rich result, or you could use a cashew cream or oat-based single cream.

Creamy Tomato Soup

A rich and velvety tomato soup with a deep, balanced flavour from slow-cooked onions, garlic, and a hint of oregano. This easy recipe is ready in about 40 minutes, making it the perfect comforting meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 245

Ingredients Method Notes

Ingredients

1 tbsp olive oil
15 g unsalted butter
1 large onion finely chopped (about 180g)
2 cloves of garlic crushed
1 medium carrot finely grated (about 80g)
1 tsp dried oregano
2 x 400g tins of good quality chopped tomatoes
500 ml vegetable stock from a cube or fresh
1 tsp caster sugar
100 ml double cream
Sea salt to taste
Freshly ground black pepper to taste

For Garnish (Optional): Fresh basil leaves, a swirl of extra cream, or crunchy croutons

Genuine Flavour: This soup has a rich deep tomato flavour, beautifully balanced by the sweetness of slow-cooked onions and garlic. The hint of oregano adds an earthy warmth, and the double cream gives it a wonderfully smooth and velvety finish.
Ready in Under 45 Minutes: From chopping the onion to ladling the soup into bowls the entire process comes together in about 40 minutes, making it brilliant for a weekday meal.
Flexible Recipe: This recipe is a fantastic base for customisation. You can add a pinch of chilli flakes for a bit of heat stir in some fresh basil at the end for a peppery note, or even blend in some roasted red peppers for extra smokiness. It's a great way to use up vegetables you might have, like in this Healthy Veggie Fried Rice Recipe.
Great for Cosy Evenings: It’s the ultimate dish for a chilly evening when you need something warming and restorative. It also works beautifully as a sophisticated starter for a dinner party.
Family Tested: This recipe always gets compliments in my house. My children who can be fussy eaters, absolutely love this soup, especially when I serve it with homemade cheesy croutons on top.

Method

Sauté the Aromatics: Place a large stockpot or Dutch oven over a medium heat. Add the olive oil and butter. Once the butter has melted, add the chopped onion and grated carrot. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are very soft and sweet but not browned.
Add Garlic and Herbs: Add the crushed garlic and dried oregano to the pot. Cook for another minute, stirring constantly, until fragrant. This step toasts the oregano slightly, releasing its essential oils.
Combine Main Ingredients: Pour the two tins of chopped tomatoes into the pot, along with the 500ml of vegetable stock and the teaspoon of caster sugar. Stir everything together well.
Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes. This allows the flavours to develop and deepen.
Blend Until Smooth: Remove the soup from the heat. You can now blend it until it's completely smooth. What works best for me is using an immersion blender directly in the pot, as it saves on washing up. If you don't have one, carefully transfer the soup in batches to a stand blender. You can find excellent advice on how to use a hand blender safely on BBC Good Food.
Add the Cream: Return the blended soup to the pot over a very low heat. Pour in the double cream and stir until it's fully incorporated.
Season and Serve: Gently heat the soup through for a couple of minutes, but do not let it boil, as this can cause the cream to split. Taste the soup and season generously with sea salt and freshly ground black pepper. Ladle into warm bowls and garnish as desired before serving immediately.

Notes

For variations, add a pinch of chilli flakes for heat or stir in fresh basil at the end. Serve with croutons, a swirl of extra cream, or fresh basil leaves. The soup can be stored in the refrigerator for up to 3 days.

I truly hope you enjoy making this creamy tomato soup recipe. It’s one of those reliable, soul-soothing dishes that I come back to again and again, and it always feels like a warm hug in a bowl. It’s proof that simple ingredients, treated with a little care, can create something genuinely special. Please let me know how you get on in the comments below – I love to hear about your kitchen creations!

Warmly,
Elena Rodriguez