Entrees/ Recipes/ vegetarian recipes

Cream of Tomato Soup

This cream of tomato soup is delicious and especially quick to make. In fact, it doesn’t take much longer than opening a can of tomato soup and warming it up.

In just 20 minutes, you can enjoy a homemade tomato soup, reduced in sodium, which can accompany many of your meals.


Cream of Tomato Soup

  • Author: Sophie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4


  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 can (375 ml) tomato or 6 tomatoes peeled and chopped
  • 2 tbsp tomato paste
  • 1/2 tsp sugar
  • salt and pepper, to taste
  • 1/4 tsp thyme
  • 1/2 cup vegetable broth
  • 1/2 cup cream (15%)


  1. In a saucepan, combine butter, onion, and garlic. Cook for 5 minutes, stirring once.
  2. Add tomatoes, tomato paste, sugar, salt, pepper, and thyme. Simmer for 10 minutes.
  3. Purée in a blender until mixture reaches the texture of your choice (I like it a little bit chunky). Then stir in the broth and cream.
  4. Garnish with fresh herbs and serve warm.

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