An easy homemade cream of tomato soup (or Greek domatosoupa veloute) that is smooth, creamy and packed with flavour.

Cream of tomato soup (Ντοµατόσουπα βελουτέ)

Growing up Greek, I have vivid memories of returning home after spending time at a non-Greek friend’s house and telling my parents about the unusual and often delicious foods I had eaten there. I was always a pretty adventurous eater and rarely refused anything which was offered. I was especially intrigued by food which came from a can…because this was not something I ever saw in my childhood kitchen. I was amazed at the convenience, the variety, the flavour, and the colourful labels and whimsical names that were stacked high in my friends’ pantries.

When I went grocery shopping with my parents I would search for these cans in the aisles and practically beg to have them bought for us to have at home. It rarely worked. Instead, my parents would read the labels, (often asking for a translation of what was written) and say Θα το κάνουμε καλύτερα (We’ll make it better). This was how we ended up with Greek-style beef ravioli, home-made alphabet noodle pasta, and this cream of tomato soup.

Reasons to love this recipe

I remember when my parents first made this cream of tomato soup; I was not optimistic. Of course, I understood even then that they were great cooks, but how could they possible duplicate the ~~salty~~ complex flavours found in those magical cans!? I had no reason to worry; this soup is better than any canned variety I have had and almost as easy to prepare.

Simple and delicious using real food ingredients that you may already have on hand. This soup is so easy to prepare. I love that you can control how much salt you add. High sodium is one of the reasons canned and prepared foods are not the healthiest!

How to make the perfect cream of tomato soup!

The key to this soup is making sure that you have the freshest ingredients available. If you have vine-ripened tomatoes, straight from the garden, all the better. The nice thing about this soup is that you can use up any tomatoes which are starting to get a little soft. If they are not perfect for a horiatiki salad, they will still be perfect for this soup. All you need is the following simple ingredients, and to follow the easy steps. A delicious pot of soup is within reach!

Key ingredients

Tomatoes I like to use ripe or overripe tomatoes for this soup. It does not matter if they are too soft; so long as they are still edible they will be great for this soup!

Onion I typically use a plain yellow onion for this soup recipe.

Carrot A bit of carrot adds sweetness to this soup.

Celery I love to add celery to the base of this soup for the subtle flavour it brings.

Butter I saute the vegetables in butter, which makes the soup rich and creamy!

Vegetable stock Although you can make your own vegetable stock, you can also use a good quality purchased vegetable stock.

Garlic I love garlic and the flavour it adds to this soup. Just be sure not to burn it as it is cooking otherwise it will be bitter.

Dry chilis I use hot chilis in the soup to give it a bit of a kick. The soup is only very mildly spicy.

Bay leaf Honestly, I don’t know how much flavour a bayleaf adds but it you have it, use it!

Basil Fresh basil is an amazing herb in this soup. So good!

Milk I like to use lactose free milk in this recipe and I usually use skim. Even though there is little to no milk fat, the soup is still creamy and delicious!

Feta I like to add a bit of crumbled feta to the top of the soup when serving. This is optional, but really yummy!

Step by step guide

Step 1
In a large pot melt the butter and add the onion and celery and cook, stirring regularly for approximately 5 minutes.

Step 2
Add the chopped carrots and cook for an additional 5 minutes, stirring constantly so that the vegetables do not burn.

Step 3
Add the tomatoes, vegetable stock, whole garlic cloves, basil leaves, bay leaf, dried red peppers and the ground black pepper and salt to taste. Cook uncovered over medium heat for 30 minutes.

Step 4
Remove the pot from the heat. Using a spoon, remove and discard the bay leaf and the two dried red peppers.

Step 5
Using an immersion blender, blend the soup until it is smooth. Add in the milk and stir well.

Step 6
When you are ready to serve the soup, ladle it into bowls and add about a tablespoon of crumbled feta to each bowl.

Cooking tips

The tomatoes used in this soup require little to no maintenance. No peeling and no seeding involved. Simply wash them, remove the core, and chop up into pieces. Do not worry about the size and shape of your tomato pieces as everything is going to get blended together.

I like to use an immersion blender when I puree my cream of tomato soup; this helps control just how smooth I want the soup to be. Alternatively you can use a blender to do the same job.

Recipe substitutions

I usually use lactose-free skim milk when I make this cream of tomato soup, and despite the fact that there is no fat content in the milk, the soup is still rich and creamy. Feel free to substitute for full-fat or 2% milk if you prefer; I bet it will be great!

Make it vegan! Instead of using butter use olive oil or a plant-based butter. Use dairy-free milk, like almond or soy, and skip the feta on top (or use a vegan feta). Enjoy! A vegan version of this cream of tomato soup would be perfect for periods of lent.

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How to serve

This cream of tomato soup would make a perfect meal all on its own. I like to combine it with some cheese-y goodness though – that is really a classic combination. For example, this soup, with the most amazing grilled cheese sandwich made using my special tips, would be amazing! Other super options would be these Kefalotyri cheese crisps (if you have not tried these yet, you are missing out!) or these incredible Kefalograviera crackers with sesame seeds. For something really special, try this soup with our famous Tsoureki and feta grilled cheese!

If you want to add more protein to your meal, this soup is a great side to some simple grilled chicken breast or Greek marinated chicken thighs. Also, don’t forget the bread, for dipping!

Storing and reheating

I love making soup ahead of time – makes meals so easy. This soup can keep well in the refrigerator for 3 days. Otherwise, you can freeze it for up to 6 months. To serve, simply allow to defrost in the refrigerator overnight or place it in a pot over very low heat while still frozen. Add a small amount of water to the pot to prevent burning and stir regularly. Once almost all defrosted, you can turn up the heat to heat through.

If I know I will freeze the soup I usually do not add the milk. I add the milk only when I am getting ready to serve the soup and am heating it through. This is really a personal preference though – you can freeze the soup even after the milk has been added.

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