5-Veg Creamy Tomato Soup Recipe
Introduction
This 5-Veg Creamy Tomato Soup is a comforting and nourishing dish perfect for any season. Combining five fresh vegetables into a smooth, creamy texture, it’s both flavorful and easy to prepare.
Ingredients
- 4 large tomatoes, chopped
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1/2 cup cream
- Salt and pepper to taste
- 1 tablespoon olive oil or butter (optional)
- 2 cups vegetable or chicken broth (optional, for cooking)
Instructions
- Step 1: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
- Step 2: Add the chopped tomatoes and broth (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, until all vegetables are tender.
- Step 3: Remove the pot from heat. Using an immersion blender or a regular blender in batches, blend the cooked vegetables until smooth and creamy.
- Step 4: Return the blended soup to the pot if needed and stir in the cream. Heat gently until warmed through. Season with salt and pepper to taste.
- Step 5: Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.
Tips & Variations
- Use ripe, flavorful tomatoes for the best taste.
- Add garlic with the vegetables for extra depth.
- For a vegan version, substitute cream with coconut milk or cashew cream.
- If you prefer a chunkier texture, blend only half the soup and stir in the rest.
- Add a pinch of smoked paprika or chili flakes for a subtle smoky heat.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well and can save time. Use about 2 cups of canned tomatoes and adjust the broth accordingly.
How can I make the soup thicker or thinner?
To thicken the soup, simmer it uncovered to reduce liquid or add a small potato while cooking. To thin it out, add more broth or water when blending or reheating.
Print5-Veg Creamy Tomato Soup Recipe
This 5-Veg Creamy Tomato Soup is a smooth and comforting blend of fresh tomatoes, carrots, onion, and celery, enriched with a touch of cream for a velvety texture. Perfect as a wholesome starter or light meal, it combines the natural sweetness and earthiness of five fresh vegetables with a rich, creamy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 4 large ripe tomatoes, chopped
- 2 medium carrots, peeled and diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
Dairy
- 1/2 cup heavy cream
Other
- 2 tablespoons olive oil or butter
- 3 cups vegetable or chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Wash and chop the tomatoes, carrots, onion, and celery into small pieces to ensure they cook evenly and blend smoothly.
- Sauté the vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until they become tender and translucent, stirring occasionally to avoid burning.
- Add tomatoes and broth: Stir in the chopped tomatoes and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until all the vegetables are soft and cooked through.
- Blend the soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy, ensuring all vegetable pieces are fully pureed. Alternatively, carefully transfer portions to a blender and puree in batches.
- Incorporate cream: Return the blended soup to low heat and stir in the heavy cream. Warm the soup gently without boiling to combine the flavors and heat the cream through.
- Season and serve: Taste and season with salt and freshly ground black pepper. Serve hot with optional garnishes like fresh herbs or croutons if desired.
Notes
- For a richer soup, use full-fat cream or substitute with half-and-half for a lighter version.
- Adjust the thickness by adding more broth if the soup is too thick after blending.
- To make it dairy-free, substitute cream with coconut milk or a plant-based cream alternative.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Keywords: creamy tomato soup, vegetable soup, easy tomato soup, vegetarian soup, homemade soup, healthy soup
