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    Oh My Veggies » Vegetarian Recipes » Vegetarian Soups & Stews

    Homemade Cream of Tomato Soup

    Published: Mar 20, 2019 · by Nicole · Updated: Sep 30, 2021 · This post may contain affiliate links.

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    Cream of Tomato Soup recipe
    Cream of Tomato Soup recipe
    Cream of Tomato Soup recipe
    cream of tomato soup

    This Homemade Cream of Tomato Soup recipe 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!

    cream of tomato soup being served
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    • Recipe

    Mmmmm..... tomato soup. I swear it is one of life's great pleasures. Savory, creamy, totally satisfying. What's not love?

    Throw in a grilled cheese sandwich for dunking, and it's the stuff dreams are made of.

    But canned tomato soup is typically loaded with sodium and unnecessary sugar. Plus, nothing that comes out of a can, can ever compare to the homemade version.

    So I set off to make my own homemade cream of tomato soup - from scratch! And the best part - it's ready in just 20 minutes.

    This cream of tomato soup is:

    • Rich and creamy.
    • Savory and packed with flavor.
    • Made with real, fresh ingredients.
    • Vegetarian.
    • Gluten-Free.
    • Ready in just 20 minutes.
    Homemade Cream of Tomato Soup

    Tips, Tricks, & Variations

    Cheat with canned tomatoes. If fresh tomatoes feel like too much work for you, you can substitute a 28-oz can of chopped tomatoes instead.

    I suggest using Roma tomatoes, or another variety of paste tomatoes. These have less seeds and result in a thicker, less watery soup.

    Make it vegan. You can make this recipe vegan friendly with a few simple swaps. Sauté the tomatoes in olive oil instead of butter. And swap the heavy cream for coconut cream - easy peasy!

    Meal prep it. This soup can be prepped in advance and stored in the fridge for 3-5 days. It can also be frozen for up to 3 months. I recommend preparing the soup through the blending stage, and then adding the cream when you reheat it. (And if meal prep is your thing - check out our vegetarian freezer cooking book!)

    More Recipes

    If you love this cream of tomato soup, check out these other tasty ideas:

    • Creamy Tomato Soup
    • Roasted Garlic Tomato Soup
    • Tomato Gazpacho
    • 50+ Vegetarian Soup Recipes

    Recipe

    Homemade Cream of Tomato Soup

    Homemade Cream of Tomato Soup

    This Homemade Cream of Tomato Soup recipe 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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Main Course, Side Dish, Soup
    Cuisine: American
    Diet: Vegetarian
    Keyword: Cream of Tomato Soup recipe, Homemade Cream of Tomato Soup
    Servings: 4 servings
    Calories: 167kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tbsp butter or olive oil
    • 1 onion peeled and finely chopped
    • 1 clove garlic peeled and minced
    • 2 pounds Roma tomatoes chopped, about 6-8 tomatoes
    • 2 tbsp tomato paste
    • ½ tsp thyme
    • 1 tsp white sugar (organic for vegan-friendly) or more to taste
    • 1 tbsp balsamic vinegar
    • 1 cup vegetable broth
    • ½ cup cream 15%
    • salt and pepper to taste

    Optional Garnishes

    • basil chopped, fresh
    • pepitas
    US Customary - Metric

    Instructions

    • Heat the butter in a large pot, over medium heat. Add the onion and garlic, and cook for 4-5 minutes, until softened.
    • Add the tomatoes and tomato paste. Stir to combine, and cook for 1-2 minutes.
    • Add the thyme, sugar, and balsamic vinegar. Cook for 2-3 more minutes.
    • Add the broth. Add salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
    • Use an immersion blender to process the soup until it is a creamy consistency. (I like to leave mine just a little bit chunky.) If you do not have an immersion blender, carefully transfer to a regular blender, process, and then return it to the pot.
    • Stir in the cream. Add additional salt and pepper, if desired. Serve garnished with the basil and pepitas.

    Nutrition

    Calories: 167kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 325mgPotassium: 595mgFiber: 3gSugar: 9gVitamin A: 2240IUVitamin C: 30mgCalcium: 55mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Curried Baked Carrot Chips
    Pelmeni With Mushrooms And Spinach »

    Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews soup, tomatoes

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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