britisheasy

Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: british
Ingredients: 3 tbsp Olive Oil; 2 chopped Onions; 2 sticks Celery; 300 g Carrots; 500 g Potatoes; 4 Bay Leaf; 5 tblsp Tomato Puree; 2 tblsp Sugar; 2 tblsp White Vinegar; 1 ½ kg Chopped Tomatoes; 500 g Passata; 3 Vegetable Stock Cube; 400 ml Whole Milk

A classic British starter from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

253

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as British Starter in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/2604646/creamy-tomato-soup

Ingredients

3 tbspOlive Oil
2 choppedOnions
2 sticksCelery
300 gCarrots
500 gPotatoes
4Bay Leaf
5 tblspTomato Puree
2 tblspSugar
2 tblspWhite Vinegar
1 ½ kgChopped Tomatoes
500 gPassata
3Vegetable Stock Cube
400 mlWhole Milk

Instructions

01
Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
02
Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
03
To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.