creamy tomato soup recipe 16 September 2025

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons butter
• ½ teaspoon chilli flakes
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 10 fresh basil leaves
• 2.4kg whole peeled tinned tomatoes
• 900ml chicken stock
• 2 tablespoons tomato purée
• 3 teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon pepper
• 250ml double cream

Method

1. Heat the olive oil, butter, and chilli flakes in a large pot over medium heat until the butter has melted and the mixture smells fragrant.
2. Add the chopped carrots and onions, stirring regularly, and cook for about 10 minutes until the onions are soft and translucent.
3. Stir in the garlic and tomato purée, cooking for a further 2 minutes to bring out the flavour.
4. Add the tinned tomatoes, chicken stock, sugar, salt, and pepper, then give everything a good stir.
5. Bring the soup up to the boil, then reduce the heat to a gentle simmer. Leave it uncovered for 25 minutes, stirring every 5 minutes or so.
6. Once the vegetables are soft, remove from the heat and add the fresh basil leaves.
7. Pour in the double cream, then blend the soup until smooth and velvety.
8. Taste, adjust the seasoning if needed, and serve warm with your choice of accompaniments — a swirl of cream, a sprinkle of fresh basil, crunchy croutons, or thick slices of crusty bread on the side.

From freezer-friendly batches to vegan twists, this recipe does it all

This recipe is a real winner on a chilly autumn or winter evening. I like to add a splash of balsamic vinegar for a little acidity – it cuts through the richness beautifully and goes perfectly with a grilled cheese toastie or a slice of toasted sourdough.

It’s wonderfully versatile too. Make a big batch and freeze portions for another day, or use it as a pasta sauce when you want something a bit more filling. It’s also a great family favourite – I often throw in whatever veg is left in the fridge, so the kids get a nutritious, veg-packed meal without even realising.

For a lighter version, you can leave out the butter and cream, and if you swap the chicken stock for vegetable stock, it turns fully vegan.