This Creamy Tomato Soup is packed with flavor from fresh tomatoes, carrots, onion, and a savory vegetable broth. Swirl in a bit of cream (or coconut cream!) for the ultimate indulgence! It's vegetarian-friendly and easy to make vegan too.
There's nothing I love more than a big bowl of soup on chilly evenings - preferably in front of the fireplace. Mmmmm...
And this deliciously creamy tomato soup is sure to be a hit with the whole family. I've yet to meet someone that doesn't love this stuff - omnivores, vegetarians, and vegans alike.
This creamy tomato soup is:
- Loaded with rich savory flavor!
- Creamy and satisfying.
- 100% Vegetarian.
- Easy to make Vegan with just one easy substitution.
- Crazy easy!
Tips & Tricks
Fresh or canned tomatoes? I used a mixture of both fresh and canned tomatoes, which I've found to give the best texture and flavor. But you can also opt to use all canned tomatoes for convenience if you prefer - just increase the quantity as needed.
To blend or not to blend? This is the big decision to make in this recipe. I like to completely blend my tomato soup for the creamiest texture. But you can also opt to leave it chunky - or blend halfway for something in the middle.
Try pairing this tomato soup with a fancy grilled cheese like a Butternut Squash Grilled Cheese Sandwich or a Drunken Grilled Cheese Sandwich - or read up on 5 Ways to Upgrade Your Grilled Cheese.
- ½ cup tomatoes fresh, ripe, cut into bite sized pieces
- 32 oz diced tomatoes canned, with juices
- 1 carrot peeled and diced
- ½ onion finely chopped
- 2 cloves garlic chopped
- 2 cups vegetable broth
- 1 cup heavy or coconut cream for vegan version
- salt and pepper to taste
- drizzle of olive oil
- fresh basil leaves chopped
- 1 lemon zest
- ⅓ cup croutons
- Drizzle olive oil in a saucepan over medium heat. Add onion and carrot, and cook until softened, about 8-10 minutes.
- Stir in the fresh tomatoes and chopped garlic. Season with salt and pepper. Add the diced tomato, including the juice, and stir everything together.
- Add the vegetable broth and simmer for 10 to 15 minutes over low heat.
- Use an immersion blender to blend the soup to a creamy consistency. If you do not have an immersion blender, you can transfer to a traditional blender and return the soup to the pot when blended. Be careful - it will be hot!
- Finish by stirring in the cream and adjusting the seasoning. Mix together and cook for 5 minutes longer, until warmed through.
- Serve topped with your favorite garnishes - croutons, freshly chopped basil leaves, and lemon zest. Finish with a light drizzle of olive oil.
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