Creamy tomato soup

Vegetarian
Gluten Free
Very Healthy
Popular
Health score
70%
Creamy tomato soup
75 min.
6
348kcal

Suggestions


Indulge your taste buds with our delightful Creamy Tomato Soup, a dish that effortlessly combines comfort and health. Perfectly vegetarian and gluten-free, this soup celebrates the vibrant flavors of fresh ingredients while providing a hearty and nutritious option for the whole family. Whether you're warming up after a chilly day or seeking a light starter for a gathering, this soup delivers on all fronts.

What sets this Creamy Tomato Soup apart is its luscious texture and rich taste, thanks to the harmonious blend of tomatoes, vegetables, and a touch of creamy milk. The balance of savory sautéed onions, sweet carrots, and earthy potatoes creates a perfect base, while the hints of vinegar, sugar, and aromatic bay leaves elevate the flavor profile to new heights. It’s especially popular among those looking for a healthy yet comforting option, boasting a Health Score of 70, making it a guilt-free indulgence.

With just 348 calories per serving, you can relish a generous bowl without worrying about your diet—making it a fantastic choice for snack time or as a starter to your main meal. Join us in crafting this delightful soup within just 75 minutes, and enjoy it with your family, knowing you're serving up a dish filled with love and health. Get ready to savor every spoonful of this warm, creamy goodness!

Ingredients

  • tbsp olive oil 
  •  onion chopped
  •  celery stalks chopped
  • 300 carrots chopped
  • 500 potatoes diced
  •  bay leaves 
  • tbsp tomato purée 
  • tbsp sugar 
  • tbsp citrus champagne vinegar 
  • 1600 canned tomatoes chopped canned
  • 500 passata 
  •  vegetable cube 
  • 400 ml milk whole

Equipment

  • bowl
  • ladle
  • blender
  • casserole dish

Directions

  1. 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.
  2. Stir in the tomato pure, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes.
  3. 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. Pure 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.
  4. To serve, reheat the soup, stirring in the milk try not to let it boil.
  5. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

Nutrition Facts

Calories348kcal
Protein11.59%
Fat26.09%
Carbs62.32%

Properties

Glycemic Index
55.95
Glycemic Load
22.48
Inflammation Score
-10
Nutrition Score
31.870869719464%

Flavonoids

Apigenin
0.05mg
Luteolin
0.08mg
Isorhamnetin
1.84mg
Kaempferol
1.11mg
Myricetin
0.03mg
Quercetin
12.12mg

Nutrients percent of daily need

Calories:348.07kcal
17.4%
Fat:10.9g
16.77%
Saturated Fat:2.43g
15.22%
Carbohydrates:58.59g
19.53%
Net Carbohydrates:47.75g
17.36%
Sugar:28.43g
31.59%
Cholesterol:8.25mg
2.75%
Sodium:787.82mg
34.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.89g
21.78%
Vitamin A:9543.23IU
190.86%
Vitamin C:56.96mg
69.04%
Potassium:1879.11mg
53.69%
Vitamin B6:0.92mg
46.24%
Manganese:0.91mg
45.48%
Copper:0.89mg
44.72%
Vitamin E:6.63mg
44.2%
Fiber:10.84g
43.36%
Iron:6.16mg
34.22%
Vitamin B3:6.17mg
30.83%
Vitamin K:30.56µg
29.11%
Magnesium:113.08mg
28.27%
Phosphorus:269.87mg
26.99%
Vitamin B1:0.38mg
25.3%
Calcium:229.07mg
22.91%
Vitamin B2:0.38mg
22.25%
Folate:75.7µg
18.92%
Vitamin B5:1.85mg
18.55%
Zinc:1.78mg
11.87%
Vitamin B12:0.37µg
6.19%
Selenium:4.1µg
5.85%
Vitamin D:0.76µg
5.04%