Cream of tomato soup (Ντοµατόσουπα βελουτέ)

Cream of tomato soup (Ντοµατόσουπα βελουτέ)

A cream of tomato soup that is smooth, creamy and packed with flavour 

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

When we went grocery shopping with our parents we would search for these cans in the aisles and practically beg to have them bought for us.  It rarely worked.  Instead, our parents would read the labels, (often asking us to translate 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.

Cream of tomato soup (Ντοµατόσουπα βελουτέ)

We remember when our parents first made us this cream of tomato soup; we were not optimistic.  Of course, we knew that they were great cooks, but how could they possible duplicate the salty complex flavours found in those magical cans!? We had no reason to worry; this soup is better than any canned variety we’ve had and almost as easy to prepare.

How to make the perfect cream of tomato soup!

Helpful hints

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.


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.

We usually use lactose-free skim milk when we 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; we bet it will be great!


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

Pin this recipe if you like it!

Cream of tomato soup (Ντοµατόσουπα βελουτέ)

Looking for more tomato-y soups.. try these!

Fasolatha with tomato
Sour trahana soup with tomato
Yiouvarlakia avgolemono with tomato

Cream of tomato soup (Ντοµατόσουπα βελουτέ)

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Smooth, creamy and packed with flavour

Cream of tomato soup

This soup is smooth, creamy and packed with flavour 
5 from 3 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Greek
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 253kcal
Author: Mia Kouppa


  • large sauce pot
  • immersion blender


  • 1/4 cup (60 grams) unsalted butter
  • 1 medium onion, diced
  • 1/4 cup chopped celery
  • 2 cups chopped carrots
  • 6 cups chopped tomatoes
  • 4 cups (1,000 mL) vegetable, or chicken stock
  • 2 garlic cloves, peeled
  • 4 fresh basil leaves
  • 1 bay leaf
  • 2 dried red chili peppers, or 1/4 teaspoon red chili flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 cup (250 mL) milk
  • crumbled feta, for garnish


  • In a large pot melt the butter and add the onion and celery and cook, stirring regularly for approximately 5 minutes.
    1/4 cup (60 grams) unsalted butter, 1 medium onion, diced, 1/4 cup chopped celery
  • Add the chopped carrots and cook for an additional 5 minutes, stirring constantly so that the vegetables do not burn.
    2 cups chopped carrots
  • 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.
    6 cups chopped tomatoes, 2 garlic cloves, peeled, 4 fresh basil leaves, 1 bay leaf, 2 dried red chili peppers, or 1/4 teaspoon red chili flakes, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, or to taste, 4 cups (1,000 mL) vegetable, or chicken stock
  • Remove the pot from the heat.  Using a spoon, remove and discard the bay leaf and the two dried red peppers.
  • Using an immersion blender, blend the soup until it is smooth.  Add in the milk and stir well.
    1 cup (250 mL) milk
  • When you are ready to serve the soup, ladle it into bowls and add about a tablespoon of crumbled feta to each bowl.
    crumbled feta, for garnish
  • Enjoy!


Calories: 253kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1533mg | Potassium: 1031mg | Fiber: 6g | Sugar: 18g | Vitamin A: 12119IU | Vitamin C: 40mg | Calcium: 218mg | Iron: 4mg

Thanks for sharing!


  1. Tasty Eats Ronit Penso says:

    Nothing like homemade food, especially soups. Just reading the labels makes me shiver! 🙂

    1. miakouppa says:

      So true! And when you realize how easy it is to whip up a homemade soup, buying the pre-made stuff makes no real sense 🙂

      1. Tasty Eats Ronit Penso says:

        So true! 🙂

  2. Love this creamy vibrant red soup!

    1. miakouppa says:

      Thank you so much! It is a hit for sure, especially because it is so easy to pull together, with ingredients you probably already have in your kitchen 🙂 Have a great day!

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