Creamy Tomato Soup

READY IN: 45mins
Recipe by Leggy Peggy

I've been making this soup for 25 years—having adapted it from a Marlene Sorosky recipe. It's a great way to get kids to eat vegetables and dairy. You can serve it hot or cold.

Top Review by Tisme

The only thing that I changed in this recipe was to use fresh tomato's, I used cream at the end and what a wonderful creamy soup.The curry added a lovely flavour to this wonderful soup.<br/>I am sure I will making this recipe again over the coming winter.<br/>Thanks Peggy

Ingredients Nutrition


  1. Melt butter in a large saucepan.
  2. Saute celery, carrots and onions in melted butter until tender.
  3. Stir in flour.
  4. Cook 2 minutes, stirring constantly.
  5. Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
  6. Simmer for 30 minutes, stirring occasionally.
  7. Remove from heat and discard bay leaf.
  8. Puree well (in batches) in a food processor or blender, or use a thunderstick.
  9. Add all remaining ingredients and stir well.
  10. Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.

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