Simple and Creamy Tomato Soup

Ingredients

• 57 g (4 tablespoons; 1/2 stick)salted or unsalted butter
• 30 ml (2 tablespoons)olive oil
• 1 medium onion, about 150 g (about 240 ml chopped)onion, chopped
• 1 medium carrot, about 60 g (about 80 ml)carrot, finely diced
• to tastecoarse sea salt and freshly ground black pepper
• a splash, just over 15 ml (about 1 tablespoon)red wine vinegar
• 30 g (60 ml; 1/4 cup)plain flour
• 45 ml (3 tablespoons)tomato purée
• 1dried bay leaf
• 710 ml (3 cups)chicken or vegetable stock
• 2 cans, 794 g (28 oz) eachwhole peeled tomatoes in juice
• 120–180 ml (1/2–3/4 cup)whole milk, single cream or double cream

Instructions

1. 1

   Soften the vegetables

   Melt the butter in a large, heavy-based saucepan or Dutch oven over a medium heat. Add the olive oil, carrot and onion, then season with salt and pepper. Cook for 7–8 minutes, until the onion is translucent and the carrot is beginning to soften. Add the vinegar and stir until it has cooked off.

2. 2

   Cook the flour

   Turn the heat to low and stir the flour into the onion and carrot. Add the tomato purée and cook for 1 minute, stirring so it is distributed and the flour taste cooks out.

3. 3

   Add stock and bay

   Pour in the stock and add the bay leaf.

4. 4

   Simmer the tomatoes

   Add the tomatoes and their juice, breaking the whole tomatoes up with clean hands as you put them in the pan. Bring to the boil, then lower the heat and simmer for 30–45 minutes, stirring occasionally.

5. 5

   Blend the soup

   Take the pan off the heat. Use a hand-held blender to purée the soup in the pan to your preferred consistency. If you do not have one, leave the soup to cool for about 30 minutes, then blend it in two or three batches in a jug blender until smooth. Transfer each blended batch to a bowl and blend the remaining soup in the pan.

6. 6

   Add the dairy

   Return the puréed soup to the pan and stir in the milk or cream. Season to taste with salt and pepper.

7. 7

   Cool and freeze

   Let the soup cool to room temperature before dividing it between airtight containers or jars. Leave 2.5 cm (1 inch) of space at the top, then freeze.

What is tomato soup?

Tomato soup is a familiar, simple dish made by cooking tomatoes with aromatics and stock, then serving it smooth or slightly chunky. This version builds flavour with onion, carrot and tomato purée, and finishes with milk or cream for a softer, silkier texture.

The method draws on a classic home-cooking approach rather than a specific regional tradition: soften vegetables, thicken the base with flour, simmer the tomatoes and blend. It makes a generous batch that is especially good with grilled cheese for dipping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 5g protein, 22g carbs, 12g fat.

The tomatoes, carrot, onion and flour provide most of the carbohydrates, while butter, olive oil and the choice of milk or cream contribute most of the fat. Stock and dairy add some protein, though the soup is not especially protein-rich on its own. Pair it with a grilled cheese sandwich or another protein-containing side to make the meal more substantial.

Build a balanced base

Vegetables first: give the onion and carrot their full 7–8 minutes so they soften before the flour and tomatoes go in. Keep the heat at medium and stir now and then to prevent sticking.

Tomato purée: cooking it briefly with the flour helps it disperse through the base. Stir continuously for that minute so the mixture does not catch on the pan.

Get the texture right

Break up the tomatoes: crushing them as they go into the pan gives the soup a head start on cooking down. Include all the juice from the cans for the tomato-rich liquid the recipe relies on.

Blend to suit: a hand-held blender lets you stop while the soup is still a little chunky, or carry on until smooth. If using a jug blender, let the soup cool for about 30 minutes and work in two or three batches.

Watch the simmer

A gentle simmer: once the soup boils, lower the heat and cook it for 30–45 minutes, stirring occasionally. The tomatoes should soften and the flavours come together without the base sticking.

Choose the endpoint: use the shorter simmer if the tomatoes are fully softened and the soup tastes balanced; continue towards 45 minutes if it needs more time to cook down.

Choose your finish

Milk or cream: use 120 ml for a lighter, less rich finish, or up to 180 ml for more creaminess. Stir it in after blending, as directed.

Season at the end: the stock and tomatoes can vary in saltiness, so taste after adding the dairy and adjust the salt and pepper then.

How to serve it

For the classic pairing, serve the soup with grilled cheese sandwiches for dunking. Crusty bread or toast also works well alongside a bowl.

A simple green salad can add a fresh contrast to the rich, smooth soup. Serve the soup hot if eating straight away.

Recipe notes & tips

• Use a heavy-based pan to help the vegetables cook evenly without catching.
• Stir well as you add the flour so it coats the softened vegetables.
• Keep the simmer gentle and stir occasionally, especially around the bottom of the pan.
• Blend in batches only after the soup has cooled for about 30 minutes if using a jug blender.
• Taste for salt and pepper after stirring in the milk or cream.

Variations

• Use vegetable stock: choose it instead of chicken stock for a meat-free version.
• Make it richer: use double cream and add it gradually to reach your preferred finish.
• Keep it lighter: choose whole milk rather than cream.
• Leave it chunky: blend briefly, stopping before the soup is completely smooth.
• Serve with herbs: add chopped fresh basil to the bowl just before serving.

Common mistakes to avoid

• Rushing the vegetables: the onion and carrot need 7–8 minutes to soften; cook them until the onion is translucent.
• Burning the flour: lower the heat before adding it and stir it into the vegetables.
• Skipping the simmer: cook for 30–45 minutes so the tomatoes soften and the soup develops flavour.
• Filling a jug blender with hot soup: cool it for about 30 minutes and blend in two or three batches.
• Filling containers to the top: leave 2.5 cm (1 inch) of space for freezing.

How to store

Cool the soup to room temperature, then transfer it to airtight containers or jars, leaving 2.5 cm (1 inch) of headspace, and freeze. Thaw in the fridge and reheat gently in a saucepan, stirring until hot throughout. Use thawed leftovers within 3 days.

Frequently asked questions