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Homemade Creamy Tomato Soup Recipe

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.