Lunch · British

Creamy Tomato Soup

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 27, 2026

This is the tomato soup that tastes like it simmered all day, but comes together with pantry staples and a few vegetables. Potatoes give it a naturally velvety body (no heavy cream needed), and a splash of whole milk stirred in at the end makes it silky. Make a big batch and freeze half for busy nights.

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Creamy Tomato Soup

Why you'll love this

  • Creamy texture from potatoes, no heavy cream required.
  • Makes a big batch that freezes beautifully.
  • Uses affordable pantry and vegetable staples.
  • Comes together in under an hour, mostly hands-off.

EveryDayMeal recipe

Creamy Tomato Soup

Prep
15m
Cook
35m
Total
50m
Serves
8
Level
Easy

Ingredients

  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • about 3/4 pound carrots, chopped
  • about 1 pound potatoes, peeled and diced
  • 4 bay leaves
  • 5 tablespoons tomato paste
  • 2 tablespoons granulated sugar
  • 2 tablespoons white vinegar
  • about 3 1/4 pounds (three 28-ounce cans) canned chopped tomatoes
  • about 2 cups tomato passata (strained tomatoes)
  • 3 vegetable bouillon cubes
  • 1 2/3 cups whole milk
  • about 4 cups boiling water

Equipment

  • Large Dutch oven or stockpot
  • Immersion blender (or countertop blender)
  • Cutting board and knife
  • Kettle or small pot for boiling water

Instructions

  1. Add the olive oil, onions, celery, carrots, potatoes, and bay leaves to a large Dutch oven or stockpot over medium heat. Cook gently, stirring now and then, until the onions turn soft and translucent, about 10 to 15 minutes, which builds a sweet, mellow base instead of a sharp one.
  2. While the vegetables cook, bring a kettle or pot of water to a boil so it is ready to add.
  3. Stir in the tomato paste, sugar, and vinegar and cook for 1 minute to take the raw edge off the paste, then pour in the chopped tomatoes and passata.
  4. Crumble in the bouillon cubes and add about 4 cups of the boiling water. Stir well and bring everything up to a gentle simmer.
  5. Cover and simmer for about 15 minutes, until a knife slides easily into the potato pieces, which tells you the soup is ready to blend smooth.
  6. Remove and discard the bay leaves, then puree the soup with an immersion blender right in the pot (or blend in batches) until completely smooth and glossy.
  7. Taste and season with salt and pepper, adding a pinch more sugar if the tomatoes taste too tart. At this point you can cool and chill or freeze the soup.
  8. To serve, reheat gently and stir in the whole milk, keeping it just below a boil so it stays creamy and does not curdle. Ladle into bowls and serve warm.

Tips from the kitchen

  • Cut the potatoes and carrots into similar-size pieces so they cook evenly and blend perfectly smooth.
  • Add the milk only after blending and reheating, and keep the heat gentle so it never boils, which prevents curdling.
  • Taste before serving: a pinch more sugar balances tart tomatoes, and salt wakes up the whole pot.

Estimated nutrition per serving: 210 cal · 6g protein · 32g carbs · 7g fat

Make it your own

  • Swap the whole milk for canned coconut milk to keep it dairy-free.
  • Stir in a spoonful of pesto or a handful of fresh basil before blending for extra flavor.
  • Add a pinch of red pepper flakes or smoked paprika for a little warmth.

Storing & make-ahead

Cool completely and refrigerate for up to 2 days, or freeze for up to 3 months (freeze before adding the milk). Reheat gently on the stovetop and stir in the milk just before serving, keeping it below a boil.

Good to know

Can I make this ahead?
Yes. Make and blend the soup, then cool and chill or freeze it. Add the milk only when you reheat to serve.
Why potatoes in tomato soup?
They break down when blended and give the soup a naturally thick, creamy body without any cream.
My soup tastes too tart. What do I do?
Stir in a pinch more sugar and a little salt. Tart canned tomatoes vary, so adjust to taste.
Can I use fresh tomatoes?
You can, but canned tomatoes are more consistent and reliable year-round. If using fresh, choose very ripe ones and you may need to simmer a bit longer.

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