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5-Veg Creamy Tomato Soup Recipe

4.6 from 84 reviews

A rich and velvety 5-vegetable creamy tomato soup that combines mixed vegetables and fresh tomatoes, blended with garlic and cream to create a comforting and nutritious bowl of warmth perfect for any season.

Ingredients

Scale

Vegetables

  • 1 cup mixed vegetables (carrots, peas, beans, bell peppers, corn)
  • 4 large ripe tomatoes, chopped
  • 2 cloves garlic, minced

Dairy

  • 1/2 cup heavy cream

Others

  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil or butter (optional for cooking vegetables)

Instructions

  1. Prepare the vegetables: Wash and chop the mixed vegetables into small pieces to ensure even cooking. Chop the tomatoes and mince the garlic.
  2. Cook vegetables: In a large pot, heat olive oil or butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the mixed vegetables and tomatoes, cook for 10-12 minutes until the vegetables soften and tomatoes release their juices. Season with salt and pepper.
  3. Blend the soup: Remove the pot from heat and allow it to cool slightly. Transfer the cooked vegetables and tomatoes to a blender or use an immersion blender to blend the mixture until smooth and creamy.
  4. Add cream and reheat: Pour the blended soup back into the pot, stir in the heavy cream, and gently heat the soup on low for 3-5 minutes, stirring occasionally. Adjust seasoning if needed.
  5. Serve: Ladle the creamy tomato soup into bowls and garnish with a drizzle of cream or fresh herbs if desired.

Notes

  • You can use any combination of vegetables you prefer or have available, such as zucchini or spinach.
  • For a vegan version, substitute heavy cream with coconut milk or cashew cream.
  • To add a spicy kick, include a pinch of red chili flakes while cooking the vegetables.
  • Serve with crusty bread or grilled cheese sandwiches for a satisfying meal.

Keywords: creamy tomato soup, vegetable soup, easy soup recipe, vegetarian soup, quick soup