Creamy Tomato Soup recipe

Name: Creamy Tomato Soup
Total time: 25 min
Yield: 3 servings
Cuisine: British
Ingredients: 800g Tinned tomatoes; 1 Onion; 2 cloves Garlic; 600ml Vegetable stock; 50ml Non-Dairy creamer; 1 tsp Sugar; to taste Salt; to taste Black pepper

A bright, velvety tomato soup finished with non-dairy creamer for a rounded, mellow flavour. Serve it with bread for a simple and satisfying meal.

25 min · Easy · British Jump to method

Ingredients

3 servings

800g Tinned tomatoes
1 Onion
2 cloves Garlic
600ml Vegetable stock
50ml Non-Dairy creamer
1 tsp Sugar
to taste Salt
to taste Black pepper

Nutrition	Per serving
Calories	82 kcal
Protein	2.9 g
Carbohydrates	14.7 g
Fat	2.2 g
Saturated fat	0.4 g
Fibre	3 g
Sugar	8 g
Sodium	780 mg

Why this works

A light, vegetable-based soup that is relatively low in calories and fat, but can be quite high in sodium depending on the stock and added salt.

Tomatoes. Tinned tomatoes contribute lycopene, vitamin C and potassium, supporting antioxidant intake and overall heart health.

Garlic and onion. These provide small amounts of prebiotic fibres and plant compounds, which may support gut health and flavour without much energy.

Sodium content. Vegetable stock and added salt can make this soup relatively high in sodium, which is worth watching for blood pressure management.

Method

Fry the onion in a saucepan until softened, then add the garlic and cook for 1 minute.
Tip in the tinned tomatoes and vegetable stock, then bring to a gentle simmer.
Cook for 15 minutes, then blend until smooth.
Stir in the non-dairy creamer and season with sugar, salt and black pepper to taste.

Prefer the classic version? Smoky Tomato and Pickle Soup

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