Creamy tomato soup with the Thermomix® is ready in 30 minutes, with 20 minutes of cooking time requiring no active effort. The soup is blended completely smooth and is always creamy. That is the choice this recipe makes. Anyone who wants to vary the texture will find that in our Tomato Soup with the Thermomix®. Here: blended smooth, with 150 g double cream, garlic and carrot.
Creamy Tomato Soup with the Thermomix®
Ingredients 0 / 14 ✓
- 2 garlic cloves
- 20 g olive oil
- 10 g flour
- 900 g tomatoes very ripe
- 100 g carrot
- 400 g vegetable stock
- 1/2 tsp salt
- 1/2 tsp celery salt
- 2 tsp sweet paprika
- 1/2 tsp black pepper
- 1 tsp oregano dried
- 1 tsp sugar
- 1/2 bunch chives
- 150 g double cream
Instructions 0 / 6
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1
Chop the garlic.
Peel the garlic, place in the mixing bowl and chop for 3 sec / speed 8, then scrape down with the spatula.
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2
Sweat.
Add the oil and flour and heat for 3 min / Varoma / speed 1.
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3
Chop the tomatoes.
Wash the tomatoes, halve them, remove the core and add to the bowl. Wash the carrots, add in pieces and chop for 5 sec / speed 5.
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4
Blend the soup.
Add the remaining ingredients, except the cream and chives, cook for 15 min / 100°C / speed 1, then blend by gradually increasing to speed 9.
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5
Cut the chives.
Meanwhile, wash the chives and cut into rings.
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6
Stir in the cream and serve.
Add the cream to the mixing bowl and mix for 3 sec / speed 4. Serve the soup garnished with chives.
Tip: You can serve toasted croutons alongside. Cooked rice works brilliantly too. That turns the creamy tomato soup into a satisfying main meal.
Video
Nutrition per serving
Why the carrot stays in
The 100 g of carrot in the recipe is not a filler. Carrot adds natural sweetness and gives the blended soup more body. Leave it out and you get a thinner soup with a sharper acidic edge. This is especially noticeable with tomatoes that are not at their peak ripeness. We always keep the carrot in, even in summer.
The same goes for the sugar in the recipe: it does not make the soup sweet, it rounds it out. Without it, winter market tomatoes with a pronounced acidity produce a soup that bites on the finish. If you prefer not to use white sugar, replace it 1:1 with agave syrup.
Fresh tomatoes or tinned?
The recipe calls for 900 g of very ripe tomatoes. In summer that is clearly the first choice: fully ripe beef or vine tomatoes bring a fruit sweetness no tin can replicate. From October to April we swap the fresh tomatoes for two tins of chopped tomatoes or 700 ml of passata from a carton. For the best results, go for San Marzano tomatoes: they are more concentrated, less acidic and have more flesh than standard tinned tomatoes. The difference is noticeable.
The vegetable stock contributes significantly to the depth of the soup. Anyone who has homemade vegetable stock powder in the cupboard will notice the difference immediately. Ready-made stock cubes can be too dominant and mask the tomato flavour.
Add the cream after blending
The 150 g of double cream goes into the mixing bowl only after blending, for 3 seconds at speed 4. This is not a coincidence. Cream that cooks at 100°C for an extended period will split: the fat separates from the emulsion and the soup turns grainy. Adding the cream earlier gives a less homogeneous texture. Simply wait until the blending is done.
If you want to make the soup vegan: full-fat coconut milk from a tin works as a 1:1 replacement. The plant-based fat emulsifies more stably than cream, so timing matters less. Shake the tin well first. Creme fraiche is a third option: it handles heat better than cream, adds a slight acidic note, and two tablespoons stirred in at the end are enough.
Blend gradually up to speed
After 15 minutes of cooking the soup is very hot. Switching straight to speed 9 risks hot spatters under the lid. We always blend by gradually increasing to speed 9. This is important, not optional. Hold the measuring cup in place. The result is a completely smooth cream with no lumps.
If you like it spicier: simply add chilli flakes together with the other spices during cooking. They add warmth from within, without leaving pieces in the blended soup.
Freezing: leave out the cream
The soup keeps in the fridge for 3 to 4 days. We often make double the quantity and freeze portions for up to 3 months. Important: leave out the cream before freezing. After defrosting, reheat and then stir in fresh cream. Freezing the cream results in a soup that has split after thawing. Reheating works directly in the mixing bowl, 5 minutes at 80°C on speed 1, no burning, no stirring needed.
Celery salt, paprika, oregano: what can be swapped
Celery salt is an underrated spice that we use in cream soups almost every time. It gives the soup a depth that plain salt does not provide. The sweet paprika adds colour and a mild, savoury aroma. If you prefer a smokier flavour, use smoked paprika instead. The dried oregano can be replaced with fresh basil, added on top just before serving. With black pepper it is worth grinding it fresh: the difference in a blended soup is clearly noticeable. Himalayan pink salt is an option, but ordinary sea salt works just as well.
More soups with the Thermomix®
If you make cream soups regularly: courgette soup and vegetable soup with the Thermomix® follow the same principle. If you want to combine peppers, try the quick tomato and pepper soup. All tomato recipes from our archive are in the tomato recipe collection.
Goes well with: Baguette.
