Dinner

5-Veg Creamy Tomato Soup Recipe

ByJake Silas November 25, 2025November 25, 2025

Introduction

This 5-vegetable creamy tomato soup is a comforting and wholesome dish perfect for any season. Packed with fresh vegetables and a touch of cream, it delivers rich flavor and smooth texture in every spoonful.

The image shows a white bowl filled with smooth orange soup placed on a white marbled surface. Next to it is a white soup pot also full of the same soup with a white ladle resting inside. On the right side, there is a clear glass plate holding seven golden-brown spiral pastry rolls with green spinach and red sauce visible in the layers. One pastry roll is broken open, showing the soft, flaky texture inside. The whole scene has warm colors and is softly lit. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 onions, chopped
2 carrots, chopped
2 garlic cloves, crushed
2 red peppers, chopped
1 large sweet potato, peeled and chopped
2 x 400g cans tomatoes
1 low-salt vegetable or chicken stock cube
1 tsp dried oregano
3 rosemary sprigs, leaves picked and chopped
70ml double cream

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook for 8-10 minutes until they are softened and starting to brown slightly.
Step 2: Add the carrots, crushed garlic, chopped red peppers, and chopped sweet potato to the pan. Cook for another 10 minutes, stirring often and ensuring the garlic does not burn.
Step 3: Pour in the canned tomatoes along with the stock cube, dried oregano, rosemary leaves, and 1 litre of water. Bring the mixture to a simmer.
Step 4: Cover the pan and let the soup cook gently for 20 minutes, or until the sweet potato is soft and tender.
Step 5: Use a hand blender to blend the soup until it is smooth and creamy. Stir in the double cream and season to taste with salt and pepper.
Step 6: Serve hot, or allow to cool before refrigerating or freezing for later use.

Tips & Variations

For extra depth, roast the red peppers before adding them to the soup.
Substitute double cream with coconut milk for a dairy-free version.
Add a pinch of chili flakes for a subtle spicy kick.
Serve with crusty bread or a sprinkle of grated cheese for added texture.

Storage

Store the soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup in portions for up to three months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a group of six spiral-shaped snacks with golden brown crisp outer layers and green leafy filling arranged on a white plate, placed on a surface with a white marbled texture. Two smaller pieces of the spirals are broken off and placed near the plate, showing the detailed layers inside. To the left, there are two white bowls filled with smooth, bright orange soup, and above them, a white saucepan with the same soup and a wooden-handled ladle resting inside. The colors show warm orange contrasted with the fresh green inside the snacks and creamy white bowls, creating a cozy meal setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh ripe tomatoes, but you will need about 800g, peeled and chopped. The cooking time may increase slightly to soften the tomatoes.

Is this soup suitable for freezing?

Absolutely. This creamy tomato soup freezes well for up to three months. Just be sure to cool it completely before freezing and reheat thoroughly before serving.