5-veg creamy tomato soup

Enjoy this vegetable-packed soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels

  • Prep:20 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 198
  • fat 10g
  • saturates 5g
  • carbs 20g
  • sugars 14g
  • fibre 5g
  • protein 3g
  • salt 0.2g


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, crushed
  • 2 red peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 2 x 400g cans tomatoes
  • 1 low-salt veg or chicken stock cube
  • 1 tsp dried oregano
  • 3 rosemary sprigs, leaves picked and chopped
  • 70ml double cream


  1. Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.

  2. Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

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