Creamy Tomato Soup with Five Vegetables Recipe
Introduction
This 5-Veg Creamy Tomato Soup is a comforting and nutritious bowl of warmth, featuring a blend of fresh vegetables and smooth creaminess. It’s easy to prepare and perfect for a cozy meal any day of the week.
Ingredients
- 4 large tomatoes, chopped
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1/2 cup cream
Instructions
- Step 1: In a large pot, add the chopped tomatoes, carrots, onion, and celery with enough water to cover the vegetables. Bring to a boil, then simmer until all vegetables are tender, about 20 minutes.
- Step 2: Using an immersion blender or regular blender, puree the cooked vegetables until smooth.
- Step 3: Return the blended soup to the pot (if needed) and stir in the cream. Heat gently until warmed through, but do not boil. Season to taste with salt and pepper, then serve.
Tips & Variations
- Roast the tomatoes and carrots before cooking for a deeper, sweeter flavor.
- Use half-and-half or coconut milk instead of cream for a lighter or dairy-free option.
- Add fresh herbs like basil or thyme for extra freshness.
- For a thicker texture, reduce the amount of water used when cooking the vegetables.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, simply substitute the cream with a plant-based alternative like coconut cream or cashew cream to keep the soup creamy without dairy.
What can I serve with this creamy tomato soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a simple green salad for a complete meal.
PrintCreamy Tomato Soup with Five Vegetables Recipe
A rich and comforting 5-Veg Creamy Tomato Soup featuring fresh tomatoes, carrots, onion, celery, and smooth cream. Perfect as a hearty appetizer or light meal, this soup combines the sweetness of vegetables with the luxurious creaminess of dairy for a satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 4 large ripe tomatoes, chopped
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
Dairy
- 1/2 cup heavy cream
Others
- 2 tablespoons olive oil or butter
- 2 cups vegetable or chicken broth
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the vegetables: Wash, peel, and chop the tomatoes, carrots, onion, and celery into small pieces to ensure even cooking and smooth blending.
- Cook the vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and celery, sautéing for about 5 minutes until softened. Then add the carrots and tomatoes, cooking for another 10 minutes. Pour in the vegetable or chicken broth and bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until all the vegetables are tender.
- Blend the soup: Remove the pot from heat and allow the soup to cool slightly. Transfer the cooked vegetable mixture to a blender and blend until very smooth. Alternatively, use an immersion blender directly in the pot to blend the soup to a creamy consistency.
- Add the cream: Return the blended soup to the pot and place back on low heat. Stir in the heavy cream, warming gently without boiling to avoid curdling. Season with salt and black pepper to taste.
- Serve: Ladle the creamy tomato soup into bowls. Optionally garnish with a drizzle of cream, fresh herbs, or croutons for added texture and flavor. Serve hot and enjoy your homemade 5-Veg Creamy Tomato Soup.
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Adjust the amount of cream to your preferred level of richness or substitute with a plant-based cream for a dairy-free version.
- For a thicker soup, reduce the amount of broth or simmer for longer.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: creamy tomato soup, vegetable soup, easy soup recipe, homemade soup, tomato carrot soup
