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5-Veg Creamy Tomato Soup Recipe

4.8 from 77 reviews

A rich and velvety 5-vegetable creamy tomato soup featuring fresh tomatoes, carrots, onion, and celery, blended into a smooth base and enriched with cream for a comforting, flavorful meal.

Ingredients

Scale

Vegetables

  • 4 large ripe tomatoes, chopped
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped

Dairy

  • 1/2 cup heavy cream

Other

  • 2 cups vegetable broth or water
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste

Instructions

  1. Prepare Vegetables: Wash, peel, and chop the tomatoes, carrots, onion, and celery into small pieces to ensure even cooking.
  2. Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes until softened and fragrant.
  3. Add Tomatoes and Broth: Stir in the chopped tomatoes and vegetable broth, bringing the mixture to a gentle simmer. Cover and cook for about 15 minutes until all vegetables are tender.
  4. Blend Smooth: Using an immersion blender or transferring the soup carefully to a countertop blender, puree the soup until smooth and creamy.
  5. Add Cream and Season: Return the blended soup to the pot if needed. Stir in the heavy cream and season with salt and pepper to taste. Heat gently to warm through without boiling.
  6. Serve: Ladle the creamy tomato soup into bowls and enjoy warm, optionally garnished with fresh herbs or a drizzle of cream.

Notes

  • For a vegan version, substitute heavy cream with coconut cream or cashew cream.
  • Adjust the thickness by adding more or less broth depending on your preference.
  • Roasting the vegetables before cooking can add a deeper flavor to the soup.
  • Use fresh, ripe tomatoes for the best taste, or canned tomatoes in a pinch.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Keywords: creamy tomato soup, vegetable soup, healthy soup, comforting soup, blended soup