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International

Creamy Tomato Soup

Vegetarian

A smooth, comforting soup of canned tomatoes simmered with onion, garlic and stock, blended and finished with a splash of cream and fresh basil.

Creamy Tomato Soup is an International soup, ready in about 40 minutes and made with canned tomatoes, onion and carrot. It serves 4 and is rated beginner to cook.

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A bowl of creamy tomato soup garnished with croutons and fresh parsley.
Photo: Customers 1st / Pexels · Pexels License
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Level
Beginner
Calories
178

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Warm the oil in a large saucepan (opens in a new tab) over medium heat and cook the onion (opens in a new tab) and carrot (opens in a new tab) until soft, about 8 minutes. Add the garlic (opens in a new tab) and tomato paste (opens in a new tab) and cook 1 minute more.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the tomatoes, stock, sugar (opens in a new tab), salt and pepper (opens in a new tab). Bring to the boil, then simmer gently, partly covered, for 20 minutes.

    • 20 min
    • medium-low heat

  3. Step 3

    Blend until very smooth, using a stick blender (opens in a new tab) or in batches in a jug blender (vent the lid so steam can escape).

    Food safety: Hot liquids expand in a blender — fill no more than half full and hold the lid with a towel.

  4. Step 4

    Stir in the cream, reheat gently without boiling and serve topped with basil (opens in a new tab).

    • 2 min
    • low heat

About this dish

Origin
Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Germany, Poland, Netherlands
Dish
Lunch · Dinner · Soups
Cooking method
Simmered, Blended
Taste
savoury, tangy, creamy, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Carb-conscious
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · Freezer-friendly · One-pot · Child-friendly · Batch cooking
Cook more with
Canned tomatoes · Onion · Carrot · Garlic · Tomato paste · Vegetable stock
Techniques
Boiling · Simmering · Wet grinding · Emulsification

Allergens

  • Contains, can be adapted: Milkfrom heavy cream
  • May contain: Glutenfrom vegetable stock
  • May contain: Celeryfrom vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

178 kcal per serving

Calculated

1 serving ≈ 399 g · recipe makes 4

Where the energy comes from

  • Protein 7%
  • Carbohydrate 33%
  • Fat 61%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy178 kcal45 kcal
Protein3.1 g0.8 g
Carbohydrate15.4 g3.9 g
Net carbohydrate10.5 g2.6 g
Sugars9.7 g2.4 g
Added sugars1 g0.3 g
Fibre5 g1.2 g
Fat12.8 g3.2 g
Saturated fat4.5 g1.1 g
Trans fat0.2 g0 g
Cholesterol17 mg4 mg
Sodium1056 mg265 mg
Salt equivalent2.6 g0.7 g
Vitamins & minerals per serving
Potassium
564 mg
Calcium
99 mg
Iron
1.6 mg
Magnesium
30 mg
Vitamin A (RAE)
245 µg
Vitamin C
31 mg
Vitamin D
0.2 µg
Vitamin B12
0 µg
Folate (DFE)
25 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: basil.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cooking the tomato paste briefly in the oil deepens the flavour.

Common mistakes

  • Boiling after the cream goes in, which can split it and dull the colour.

Serve with

  • With a grilled cheese sandwich, garlic bread or croutons.

Storage

  • Keeps 4 days in the fridge or 3 months frozen (freeze before adding cream if possible).

Reheating

  • Reheat gently, stirring; don't boil after the cream is in.

Variations

  • Roasted tomato soup: Roast halved fresh tomatoes, onion and garlic at 200 °C for 40 minutes before blending with stock.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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