Healthy Creamy Tomato Soup
, Updated Aug 10, 2025
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This delicious homemade Tomato Soup is easy to make on the stove, Soup Maker or the Instant Pot. Packed with flavor, vegan or vegetarian and slimming friendly too.
This homemade tomato soup is proof that simplicity is the ultimate comfort food. Made with just a few wholesome ingredients—like canned tomatoes, onions, carrots and sweet potatoes, it’s easy to whip up and utterly satisfying.
Whether you’re craving something light or crave a creamy finish, you can keep it vegan or swirl in a touch of yogurt or cream. Blitz with an immersion blender, and in no time you’ve got a vibrant bowl of slurp-worthy yum that’s way better than any canned version.
Here’s What You Will Need
You can easily make tomato soup using only three ingredients – tomatoes, onions and butter or oil. But for a healthier and more nutritious soup we are packing it with extra veggies.
Tomatoes, onions, garlic, carrots and sweet potatoes are cooked with vegetable stock then blended until smooth. You could add more veggies like peppers or potatoes and make the soup heartier by adding chickpeas or white beans.
I have used Cajun Seasoning in my soup, it adds a lovely smoky flavor without being overwhelming. If you like your food spicy then you can stir in some cayenne pepper or red pepper flakes.
Tomatoes and basil are a marriage made in heaven, so feel free to add some fresh basil in the soup or as a garnish. You can also swirl a bit of basil pesto over the top when you are serving.
How to Make This Healthy Tomato Soup
- Heat a splash of olive oil in a Dutch Oven (or use a spray bottle to control the amount of oil used) . Add the onions, bay leaf and garlic cloves and cook over low heat for 5-10 minutes until softened. Stir in the salt, Cajun seasoning and sweetener.
- Add the carrot, sweet potatoes and canned tomatoes. Pour in the vegetable stock and bring to the boil. Partially cover the pot, lower the heat and simmer for 30 minutes over medium heat.
- Remove and discard the bay leaf. Take the pot off the heat and blend using an immersion blender until the soup is smooth.
- Check the seasoning and add salt and pepper to taste. Serve garnished with fresh basil or parsley with some crusty bread and a sprinkling of seeds or grated cheese.
Make it creamy!
If you like creamy tomato soup, you can certainly stir in some heavy cream into the soup after it is blended.
Cream is not very diet-friendly, but adding some fat-free Greek yogurt adds lovely creaminess without loading up on calories. This tomato soup is naturally vegan and if you want to keep it that way you can stir in some oat or soy cream.
Soup Maker Instructions
A soup maker is a great gadget for soup lovers! Simply load all the ingredients and let it work its magic. I love my Morphy Richards Total Control Soup Maker which has a 1.6l capacity.
Add all the ingredients (no bay leaves!) apart from the stock into the soup maker, packing everything down with the back of a spoon. Pour in the stock making sure to only fill up to the maximum capacity line. Select the Smooth program and let it run until the soup is blended. Check the seasoning and serve.
Instant Pot Instructions
Most soups are so easy and quick to make in a pressure cooker- look out for deals on the Instant Pot in the run up to Black Friday! If you have time, sauté the onions first, otherwise you can dump and start.
- Select Sauté and spray the pot with olive oil. Cook the onions, bay leaf, garlic, salt, sweetener and seasoning for 5 minutes, stirring.
- Add the carrots, sweet potatoes and vegetable stock. Stir to combine.
- Add the tomatoes on top, do not stir. Cover, set vent to sealing and cook for 10 minutes at high pressure. Release the pressure manually.
- Remove and discard the bay leaf. Blend the soup using an immersion blender until smooth. Serve as desired.
Recipe Variations
I have used this tomato soup as the base for pasta sauce with great success! Simply add browned beef mince or Quorn mince and serve over spaghetti. You can also stir in leftover cooked chicken (or shredded rotisserie chicken), shrimp or use it as the base for the Tuna Pasta Bake.
Young children and even babies will love this served plain or with small pasta shapes but make sure to leave out the salt, sweetener and seasoning for really young children.
Leftovers and Storage
Once cooled, store your tomato soup in an airtight container in the fridge for up to 4 days – it often tastes even better the next day as the flavors develop.
Freezing the soup? Leave out any added dairy and garnishes, ladle the cooled soup into freezer-safe containers or zip-top bags, leaving a small gap as soup will expand as it freezes.
To reheat, thaw overnight in the fridge or gently defrost on the stovetop over low heat, stirring occasionally until piping hot. You can add
If you make my creamy tomato soup recipe, I’d love to hear how it turned out! Leave a comment and rating below, it really helps others find the recipe too.
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Tomato Soup | Slimming World Syn Free
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Ingredients
- 1 tbsp olive oil
- 1 onion , diced
- 1 bay leaf leave out for Soup Maker Method
- 4 garlic cloves , peeled
- pinch sugar or sweetener as Sukrin
- 1 ½ tsp Cajun seasoning
- 1 tsp salt
- 1 large carrot , diced
- 2 sweet potatoes , peeled and cubed
- 28 oz (800g) canned tomatoes (crushed or plum tomatoes)
- 4 cups (1 liter) vegetable stock
- Salt and pepper to season
- Basil, parsley or thyme leaves to garnish
For Cream of Tomato Soup
- 2-3 tbsp cream or fat free yogurt
Instructions
Stovetop Method
- Heat the oil in a Dutch Oven (or use a spray bottle to control the amount). Add the onions, bay leaf and garlic cloves and cook over low heat for 5-10 minutes until softened.1 tbsp olive oil, 1 onion, 1 bay leaf, 4 garlic cloves
- Stir in the salt, cajun seasoning and sweetener. Add the carrot, sweet potatoes and tomatoes.pinch sugar, 1 ½ tsp Cajun seasoning, 1 tsp salt, 1 large carrot, 2 sweet potatoes, 28 oz (800g) canned tomatoes
- Pour in the vegetable stock and bring to the boil. Partially cover the pot, lower the heat and simmer for 30 minutes over medium heat.4 cups (1 liter) vegetable stock
- Remove and discard the bay leaf. Take the pot off the heat and blend using an immersion blender until the soup is smooth.
- Check the seasoning and add salt and pepper to taste. Add the cream or yogurt if you prefer a creamier soup. Serve garnished with seeds, herbs, croutons or cheese.Salt and pepper to season, Basil, parsley or thyme leaves , 2-3 tbsp cream
Soup Maker Method
- Add all the ingredients apart from the stock into the soup maker, packing everything down with the back of a spoon.
- Pour in the stock making sure to only fill up to the maximum capacity line. Select the Smooth programme and let it run until the soup is blended. Check the seasoning and serve as desired.
Instant Pot Method
- Select Sauté and spray the pot with olive oil. Cook the onions, bay leaf, garlic, salt, sweetener and seasoning for 5 minutes, stirring.
- Add the carrots, sweet potatoes and vegetable stock. Stir to combine.
- Add the tomatoes on top, do not stir. Cover, set vent to sealing and cook for 10 minutes at high pressure. Release the pressure manually.
- Remove and discard the bay leaf. Blend the soup using an immersion blender until smooth. Serve as desired.
Notes
Storing & Freezing Tomato Soup
Once cooled, store your tomato soup in an airtight container in the fridge for up to 4 days. To freeze, leave out any cream or garnishes and portion the cooled soup into freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge or gently defrost on the stovetop over low heat, stirring occasionally until piping hot. If the soup thickens after storing, add in a splash of water to bring it back to the perfect consistency.Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
you should really complain about the ads! next to instructions and pictures i see ads with some awful skin diseases… makes it impossible to go through with it
Thanks for your feedback I have turned some options off that hopefully should improve matters
I used butternut squash and it was fabulous and full of flavor! I will definitely make this again!
I used butternut squash because I did not have any sweet potatoes, and I did not have any tomatoes so I feel like I missed out on the “real deal.” I did everything else. But the soup was pretty good anyway. I am really eager to get the tomatoes and try this recipe again soon! I love sweet potatoes but I do have to watch my weight so I will probably only use the sweet potatoes in the recipe if we are having company.