Easy, prep 30 mins, cook 45 mins, Serves 9

Silky smooth and with only 180 calories per serve, you can enjoy without worrying about your waistline



  • 3tbsp olive oil
  • 2 onions, chopped
  • 2 celery sticks, chopped
  • 300g carrots, chopped
  • 500g potatoes, diced
  • 4 bay leaves
  • 5tbsp tomato puree
  • 2tbsp sugar
  • 2tbsp red or white wine
  • 4x400g can chopped tomatoes
  • 500g passata
  • 3 cubes vegetable stock
  • 400ml whole milk


  1. 1 Fry onions, celery, carrots, potatoes and bay leaves in a big casserole dish until onions are softened (about 15 minutes). In the meantime, boil the kettle.
  2. Stir in rest of the ingredients, except milk, add 1l of boilng water, cover and simmer for 15 minutes (until potatoes are tender).
  3. Remove bay leaves and puree with a stick blender until smooth (or transfer into a blender in batches).
  4. Season to taste. At this stage, the soup can be cooled and kept in the fridge for 2 days, or freezer for 3 months.
  5. To serve, reheat the soup and stir in the milk. Enjoy!
  6. For something different, try to seve the soup as a ‘Bloody Mary’ soup – just add the usual suspects – but remember to leave out the vodka for the kids!

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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