Soups & Stews Vegetarian

Velvety and Comforting Tomato Soup

A smooth and satisfying tomato soup made with kitchen staples including tinned tomatoes, passata, and milk. Perfect comfort food for any season.

By Ricky Robinson Updated January 27, 2023

This soup is built on simple, reliable ingredients you probably already have at home: tinned tomatoes, passata, and milk. The result is a smooth texture with a subtle sweetness that makes it genuinely comforting. It works just as well in winter as it does in summer, and everyone in the family seems to enjoy it.

The trick to this soup is letting the vegetables soften slowly at the start, which builds a proper flavour base.

Despite how straightforward it is to make, the flavour is surprisingly rich. The combination of tomatoes with a touch of vinegar and sugar creates a nice balance, whilst the milk adds body without making it too heavy. The potatoes help thicken everything naturally, so you get that velvety consistency without needing cream.

Velvety and Comforting Tomato Soup recipe image
Velvety and Comforting Tomato Soup

The process itself is quite forgiving. You cook the vegetables gently until they soften, add the tomatoes and stock, then simmer until the potatoes are tender. After blending it smooth, you can set it aside until you are ready to eat. When serving time comes, you simply reheat it gently and stir through the milk.

This is the sort of recipe that rewards you with minimal effort. The hardest part is just chopping the vegetables, and even that does not take long. Once everything is in the pot, it mostly looks after itself. You will find it becomes one of those recipes you turn to regularly because it is dependable, satisfying, and does not require any special ingredients or techniques. It is just good, honest soup that does exactly what you want it to do.

Velvety and Comforting Tomato Soup

Milk Passata Tomato
Total Time 50 min
Servings 6 servings
Calories 220 cal
Protein 7g

Ingredients

Equipment Needed

  • Knife
  • Large Pot
  • Chopping Board
  • Blender

Instructions

  1. 1
    Heat the oil in a large pot then add the onions, celery, carrots, potatoes, garlic, and bay leaves. Cook gently until the onions are softened (10-15 minutes).
  2. 2
    Add the sugar, vinegar, tomatoes, passata and stock cubes. Then add 1 litre of boiling water and then bring everything to a gentle boil. Cover, reduce the heat and cook for 20 mins until the potato is tender. Remove the bay leaves and add the tomato purée.
  3. 3
    Remove the pan from the heat. Season to taste with salt and black pepper, then stir through the basil leaves.
  4. 4
    Pour into a blender in batches and blitz until very smooth. The soup can then be set aside until you're ready to serve.
  5. 5
    To serve, reheat the soup gently, stirring in the milk, but don't let it come to the boil. Ladle into bowls and enjoy.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the hob, adding a splash of milk if needed to loosen the consistency.

Serving Suggestions

Serve hot with crusty bread or grilled cheese sandwiches. A swirl of cream and fresh basil leaves on top makes a nice finishing touch.

Velvety and Comforting Tomato Soup recipe image

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