Try this creamy tomato soup, then check out our classic tomato soup, spicy tomato soup, tomato and red pepper soup, tomato pasta and more tomato recipes.


  • 25g butter
  • 1 onion, roughly chopped
  • 1 stick celery, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 400g tin chopped tomatoes
  • 1 tbsp tomato ketchup
  • 750ml vegetable stock
  • ground white pepper
  • 1 tbsp creamed horseradish
  • 100ml double cream


  • 4 long slices sourdough
  • 100g cheddar, sliced
  • Marmite
  • softened for spreading butter


  • STEP 1

    Melt the butter in a pan and gently cook the onion and celery for 10 minutes or until softened. Add the garlic and cook for 2 minutes. Tip in the tomatoes, ketchup, stock, a pinch of salt and plenty of white pepper. Bring to a simmer and cook for 20 minutes.

  • STEP 2

    While the soup cooks, make sandwiches with the cheddar and sourdough, spreading a thin layer of Marmite on one side. Butter the outsides of the sandwiches then fry in a large frying pan until golden. Cut into fingers.

  • STEP 3

    Stir the horseradish and cream into the soup, heat gently, then use a stick blender to blend until smooth. Pour into bowls and serve with the dippers.


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