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Creamy tomato soup

Rich and creamy, easy hearty tomato soup. The perfect winter warmer and a great way of adding some vegetables into your kids diet.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: lunch
Cuisine: British
Keyword: soup, vegetarian
Servings: 6
Author: cookingwithmykids


  • 1 carrot
  • 1 onion
  • 1 kg (2lb) tomatoes
  • 1.2 litres (2 pints) chicken or vegetable stock


Peel the tomatoes

  • Bring a large pot of water to the boil and add a few of your tomatoes. After 30 seconds or so the skin should start to crack and peel. At this point, remove them from the pot and put them in a bowl of iced water. Leave the tomatoes to cool for a minute, then the skin should just peel off. Repeat this process with the remaining tomatoes

Prepare the vegetables

  • Peel and chop the carrots and dice the onion. Quarter the peeled tomatoes.

Cook the vegetables

  • Heat a little oil in a large pan, and then cook the onions over a medium heat for 5-10 minutes until they have softened.
  • Add the carrots and tomatoes and give everything a mix and cook for 5 minutes. Keep stirring to make sure nothing sticks to the bottom of the pan.
  • Add the stock and bring the boil. Once it’s boiling turn down the heat and let it simmer for around 30 minutes. Once it’s ready the vegetables should be soft and the tomatoes quite mushy.

Blend the tomato soup

  • Remove the soup from the heat and using a hand held stick blender, blitz the soup until it is thoroughly pureed. Alternatively ladle the soup into a blender, a little at a time until it has all been pureed.
  • Heat, the soup through before serving.