Creamy Tomato Soup Recipe

Ingredients

• 500 gtomatoes, roughly chopped
• 60 ml (4 tablespoons)olive oil or butter
• 1bay leaf
• 1 tablespoonginger, finely chopped
• 1 tablespoongarlic, minced
• 120 ml (½ cup)onion, chopped
• 120 ml (½ cup)carrot, diced
• to tastesalt
• 1 teaspoonblack pepper powder
• 480–720 ml (2–3 cups)vegetable stock or water
• 1 tablespoontomato ketchup
• 60 ml (¼ cup)light cream

Instructions

1. 1

   Prepare vegetables

   Roughly chop the onion, garlic, ginger and tomatoes, and dice the carrot before you begin cooking.

2. 2

   Heat the oil

   Warm the oil or butter in a saucepan or heavy-based pan.

3. 3

   Soften aromatics

   Add the bay leaf, garlic, ginger and onion. Sauté until fragrant, without browning the onion or garlic.

4. 4

   Cook the carrot

   Add the diced carrot and sauté for 2–3 minutes.

5. 5

   Cook the tomatoes

   Add the tomatoes and salt, then sauté for 5 minutes. Cover the pan and cook over low heat.

6. 6

   Mash the vegetables

   When the tomatoes are soft and have released their juices, remove the lid. Gently mash the vegetables with the back of a ladle or spoon, then turn off the heat.

7. 7

   Blend until smooth

   Let the vegetables cool slightly, then transfer them to a blender and blend into a smooth purée.

8. 8

   Strain the purée

   Set a sieve over the same saucepan and pour in the purée. Stir it gently through the sieve into the pan, then turn on the heat.

9. 9

   Finish the soup

   Add the black pepper, tomato ketchup, cream and vegetable stock or water. Stir to combine.

10. 10

    Simmer and adjust

    Simmer over low heat for 3–5 minutes. If the soup seems too thick, add a little more water, then taste and adjust the seasoning.

11. 11

    Serve with toppings

    Serve with bread croutons, a drizzle of fresh cream and chopped fresh coriander leaves.

What is creamy tomato soup?

Tomato soup is a familiar blended soup found in many cuisines, with versions ranging from clear and tangy to rich and creamy. This Indian-style recipe builds flavour with ginger, garlic and black pepper, then finishes the tomatoes with cream.

Carrot adds body alongside the tomatoes, while straining gives the soup a smooth texture. Croutons and coriander provide contrast when serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 2g protein, 15g carbs, 17g fat.

Tomatoes, carrot and onion provide most of the carbohydrates, while olive oil or butter and cream contribute most of the fat. The recipe supplies a modest amount of protein, so serve it with a protein-rich accompaniment such as beans or a cheese sandwich to make the meal more balanced.

The key ingredients

Tomatoes: Use ripe tomatoes for a fuller, naturally sweet flavour. Rough chopping is enough because they soften before blending.

Aromatics: Ginger, garlic, onion and a bay leaf make a fragrant base. Cook them until aromatic, but keep the onion and garlic from browning.

Cream and stock: Light cream softens the tomato’s acidity, while stock or water loosens the purée to the consistency you prefer.

Build flavour gently

Sauté the aromatics first so their flavours infuse the oil or butter. Add the carrot briefly before the tomatoes, giving it a head start on softening.

Once the tomatoes are covered and cooking over low heat, they release liquid and become easy to mash. Keep the heat gentle so the mixture cooks without scorching.

Blend and strain

Let the cooked vegetables cool slightly before blending, and avoid filling the blender too full with hot food. Blend until no large pieces remain.

Straining is what makes this version especially smooth. Stir the purée through the sieve gently; pressing too hard can push more pulp through and change the texture.

Check the consistency

The soup thickens as the purée simmers, so add the stock or water gradually and assess it after stirring. If it is still too thick after simmering, loosen it with a little more water.

Taste near the end and adjust the salt and pepper. The soup is ready when it is hot throughout and smooth, with the cream fully incorporated.

How to serve it

Add bread croutons just before serving so they keep their crunch. A drizzle of cream and chopped fresh coriander complete the suggested garnish.

For a more filling meal, serve the soup with a sandwich or extra bread. Keep the croutons separate until serving if you expect leftovers.

Recipe notes & tips

• Choose ripe tomatoes for a sweeter, more rounded soup.
• Keep the onion and garlic pale while sautéing to avoid a browned, bitter flavour.
• Let the vegetables cool slightly before transferring them to the blender.
• Add stock or water gradually so you can control the final thickness.
• Stir the soup over low heat after adding the cream.
• Add croutons at the table to keep them crisp.

Variations

• Use butter: Choose butter instead of olive oil for a richer, rounded flavour.
• Make it dairy-free: Use olive oil and omit the cream, loosening the soup with stock or water.
• Add herbs: Finish with extra fresh coriander for a brighter herbal note.
• Adjust the pepper: Use less or more black pepper to suit your preference.
• Make it smoother: Blend thoroughly and pass the purée carefully through the sieve.

Common mistakes to avoid

• Browning the aromatics: Keep the heat moderate and sauté only until fragrant.
• Skipping the cooling pause: Let the vegetables cool slightly before blending to handle the hot mixture more safely.
• Adding all the liquid at once: Pour it in gradually so the soup does not become thinner than you want.
• Boiling after adding cream: Keep the finished soup at a gentle simmer over low heat.
• Leaving the soup unseasoned: Taste after simmering and adjust the salt and pepper before serving.
• Adding croutons too early: Scatter them on just before eating so they do not turn soft.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring; add a splash of water if it has thickened. Store croutons separately.

Frequently asked questions