This cream of tomato soup is smooth, savoury and easy to make with everyday UK supermarket ingredients. Tinned tomatoes give it reliable flavour all year round, while a little cream softens the acidity without hiding the tomatoes.
Ingredients
- 30 g unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped (about 150 g)
- 1 medium carrot, peeled and finely diced (about 80 g)
- 2 garlic cloves, finely chopped
- 2 tbsp plain flour (about 16 g)
- 2 x 400 g tins chopped tomatoes
- 500 ml vegetable or chicken stock, preferably reduced-salt
- 1 tsp caster sugar, plus more to taste if needed
- ½ tsp dried basil, or 1 tbsp chopped fresh basil
- ½ tsp fine salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 100 ml double cream
Instructions
- Soften the vegetables. Melt the butter with the olive oil in a large, heavy-based saucepan over a medium-low heat. Add the onion and carrot with a small pinch of salt. Cook for 8–10 minutes, stirring often, until softened but not browned. If the onion starts to catch, lower the heat and add a splash of water.
- Add the garlic and flour. Stir in the garlic and cook for 30 seconds, just until fragrant. Sprinkle over the flour and stir continuously for about 1 minute. This cooks out the raw flour taste and helps give the soup a gently thick, velvety texture.
- Build the soup. Add a little stock and stir until the flour mixture is smooth, then gradually pour in the rest, stirring to prevent lumps. Tip in the tomatoes and their juice, sugar, dried basil, salt and pepper. Stir well and bring to a gentle simmer.
- Simmer until tender. Partly cover the pan and cook gently for 20–25 minutes, stirring occasionally. Keep it at a quiet simmer rather than a hard boil, which can make the soup reduce too quickly and stick. The carrot should be completely tender when pierced with a knife.
- Blend until smooth. Take the pan off the heat. Use a stick blender to blend the soup until silky, keeping the blade fully submerged to limit splashes. Alternatively, blend in batches in a jug blender, following the manufacturer’s guidance for hot liquids: leave room for steam, secure the lid as directed and cover the lid with a folded tea towel if recommended. Never seal steaming soup in a blender not designed for hot food.
- Finish with cream. Return the soup to the pan if necessary and stir in the cream. Warm over a low heat for 2–3 minutes, but do not let it boil. Taste and adjust the salt, pepper or sugar. If it is thicker than you like, add a little hot stock or water; if it is too thin, simmer gently for a few more minutes before adding the cream.
Tips
- Choose tomatoes for flavour. Good-quality tinned plum or chopped tomatoes tend to taste fuller. If yours are especially sharp, add sugar only a small pinch at a time; it should balance the acidity, not make the soup sweet.
- Make it gluten-free. Replace the plain flour with 1 tbsp cornflour mixed to a smooth paste with 2 tbsp cold water. Stir it into the simmering soup after blending and cook for 1–2 minutes before adding cream. Check that your stock is gluten-free too.
- Blend carefully. Hot soup can splatter. Remove the pan from the heat before blending, keep a stick blender’s head under the surface, and never fill a countertop blender to the top with hot liquid.
- Keep the texture smooth. Blend thoroughly, then pass the soup through a fine sieve if you want a particularly silky finish. The sieve is optional; it removes tomato seeds and small bits of skin.
Serving Suggestions
Serve the soup hot in warmed bowls, with a swirl of cream and a few torn basil leaves if you like. A cheese toastie, toasted sourdough or crusty bread makes a satisfying lunch and is ideal for dipping. For a lighter meal, add a simple green salad; for a more substantial bowl, scatter over homemade croutons or a little grated mature Cheddar.
Variations
Use fresh tomatoes: Replace the tins with about 1 kg ripe tomatoes, roughly chopped. Add an extra 100 ml stock if they are not very juicy, then simmer until completely soft before blending. The result depends more on the ripeness of the tomatoes, so taste and adjust the seasoning.
Make it dairy-free: Use plant-based butter or extra olive oil, and finish with unsweetened oat cream or coconut milk. Coconut milk adds a noticeable flavour, so use it only if that suits the soup. For a lighter dairy-free version, leave out the cream and add a splash of olive oil after blending.
Add a little warmth: Stir in a pinch of chilli flakes with the garlic, or add ½ tsp smoked paprika with the flour. Keep additions modest so the tomato remains the main flavour.
Make it richer: Stir in 1 tbsp tomato purée with the garlic, or replace 100 ml of the stock with whole milk. If using milk, warm the finished soup gently and avoid boiling to reduce the chance of curdling.
Storage and Reheating
Cool leftovers promptly in a shallow container, ideally within 2 hours of cooking, then cover and refrigerate at 5°C or colder. Use within 3 days. For longer storage, freeze in airtight, freezer-safe portions for up to 3 months. Cream-based soups can separate slightly after freezing, but gentle reheating and a thorough stir or quick blend usually restore a smooth texture. For the best texture, you can also freeze the soup before adding cream and stir the cream in after reheating.
Reheat only the portion you need in a saucepan over a low-to-medium heat, stirring frequently until steaming hot throughout; do not let it boil. If using a microwave, cover loosely, heat in short bursts and stir between each one so there are no cold spots. Reheat leftovers only once, and discard soup left at room temperature for more than 2 hours rather than cooling it for later.
Frequently Asked Questions
Can I make cream of tomato soup ahead?
Yes. Make it up to 3 days ahead and keep it covered in the fridge. Reheat gently, stirring often, and avoid boiling after the cream has been added. You can also prepare the soup without cream, chill or freeze it, then stir in the cream while warming to serve.
Why does my tomato soup taste too acidic?
Tomatoes vary in acidity. Stir in a little sugar, taste, and repeat only if needed; the aim is balance, not sweetness. A small extra splash of cream can mellow the flavour too. Check the seasoning before adding more salt, since salt alone will not correct sharpness.
Can I make this soup without a blender?
Yes, but it will be more rustic. Finely dice the vegetables, cook them until very soft, and mash the soup thoroughly with a potato masher. For a smoother result without an electric blender, press it through a fine sieve in batches.
Can I use single cream instead of double cream?
Yes. Single cream gives a lighter finish, but it is more likely to split if boiled. Stir it in over low heat and serve as soon as the soup is hot. Crème fraîche also works, though it adds a pleasantly tangy note.
Is this recipe suitable for children?
It can be; the recipe is mild, and you can leave out the black pepper or use less. Check the soup has cooled to a safe eating temperature before serving, and be mindful that bread or cheese served alongside may contain allergens.