Description
A rich and velvety creamy tomato soup packed with five vibrant vegetables: onions, carrots, red peppers, sweet potato, and tomatoes. Perfectly seasoned with oregano and rosemary, this comforting soup combines fresh ingredients and creamy double cream for a satisfying bowl that’s easy to prepare and ideal for any season.
Ingredients
Scale
Vegetables
- 2 onions, chopped
- 2 carrots, chopped
- 2 garlic cloves, crushed
- 2 red peppers, chopped
- 1 large sweet potato, peeled and chopped
Liquids & Canned Goods
- 2 x 400g cans tomatoes
- 1 litre water
- 70ml double cream
Seasonings & Others
- 2 tbsp olive oil
- 1 low-salt vegetable or chicken stock cube
- 1 tsp dried oregano
- 3 rosemary sprigs, leaves picked and chopped
Instructions
- Heat the oil and soften onions: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook for 8–10 minutes until they soften and begin to develop a little color.
- Add remaining vegetables: Stir in the chopped carrots, crushed garlic cloves, chopped red peppers, and diced sweet potato. Cook for an additional 10 minutes, stirring frequently and making sure not to burn the garlic.
- Add tomatoes, stock, herbs, and water: Pour in the two cans of tomatoes along with the low-salt vegetable or chicken stock cube, dried oregano, chopped rosemary leaves, and 1 litre of water. Stir well to combine.
- Simmer the soup: Bring the mixture to a gentle simmer, then cover the pan with a lid and cook for 20 minutes until the sweet potato is tender and soft.
- Blend until smooth: Use a hand blender to puree the soup directly in the pan until it reaches a smooth, creamy consistency.
- Add cream and season: Stir in 70 ml of double cream and taste the soup to adjust the seasoning if necessary.
- Store or serve: The soup can be served immediately or chilled and refrigerated for up to three days. It also freezes well for up to three months.
Notes
- Use low-salt stock cube to control sodium levels.
- Adjust cream amount or substitute with dairy-free cream for a lighter or vegan adaptation.
- Be careful not to burn the garlic by stirring frequently when cooking the vegetables.
- This soup freezes well; allow it to cool completely before freezing in an airtight container.
- For extra flavor, garnish with fresh herbs or a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: creamy tomato soup, vegetable soup, sweet potato soup, easy soup recipe, healthy soup, autumn soup, cozy meal
