Creamy Tomato Soup

duration55 mins
meal_typeLunch, Dinner


  • 2 tbsp olive oil
  • 1 onion , peeled and diced
  • 200 g carrots , peeled and diced
  • 1 ripe, plum tomatoes, skinned and roughly chopped
  • 200 g tomato puree
  • 2 cups chicken stock or vegetable stock
  • 1 bay leaf
  • 1 spring of fresh thyme
  • ½ cup heavy cream
  • Salt and pepper, to taste


  1. In a large saucepan, heat the oil. Sauté the onion and carrots, about 5 minutes.
  2. Add the tomatoes, tomato puree, chicken or vegetable stock, bay leaf, and thyme. Stir and bring to a simmer. Cover the pan and cook for 35 minutes. Remove from heat.
  3. Remove the bay leaf. Remove the stalk from the thyme, returning the thyme into the pot. Using a hand blender, puree the the soup until smooth (you can also transfer into a blender or food processor to puree.) 4. Stir in the heavy cream. Season with salt and pepper.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.