Tomato and vegetable soup

    55 min

    This creamy tomato, celery and carrot soup is hearty enough to be a meal on its own! It's perfectly seasoned with fresh basil and oregano.

    26 people made this

    Serves: 8 

    • 6 tablespoons butter
    • 1 onion, thinly sliced
    • 15 baby carrots, thinly sliced
    • 2 stalks celery, thinly sliced
    • 3 cloves garlic, chopped
    • 1L tomato passata (or cooked, sieved tomatoes)
    • 300ml chicken stock
    • 2 tablespoons freshly chopped basil
    • 1 tablespoon freshly chopped oregano
    • salt and freshly ground black pepper to taste
    • 350ml double cream

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery and garlic until vegetables are tender, about 10 minutes. Stir in tomato passata, chicken stock, basil and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
    2. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
    3. Heat soup over medium-high heat until hot, about 5 minutes more.

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    Reviews in English (146)


    This is one of my favorite soups to make for "comfort food" meals. I do increase the basil quite a bit (I throw in a HUGE bunch) and I usually do not use the full amount of milk. I add just enough to give it a creamy mouth feel without adding too much fat. When I make this, I pair it with Italian Grilled Cheese sandwiches.  -  29 Nov 2012  (Review from Allrecipes US | Canada)


    Wow! This recipe is delicious. The consistency is just right, cafe style. I used 5 cloves of garlic, a lot more basil (nearly half a cup), and only a cup of heavy cream. Turned out fantastic. Thank you, Sara, for this great recipe. We loved it and will certainly be making it again and again. Great with garlicky grilled cheese!  -  20 Jan 2013  (Review from Allrecipes US | Canada)


    Really nice soup. I sauted the veggies in stock and used non fat milk instead of cream to lighten the calories. It is still very delicious and tomatoe-y. I did add more basil. I liked rthis had ther veggies in it as well as the tomato sauce. Very easy and also tasted good cold  -  06 Jan 2013  (Review from Allrecipes US | Canada)