This easy Cream of Tomato Soup recipe is the perfect flavorful fresh tomato soup ever. It freezes and reheats very well and is easily vegan or vegetarian. Ready in just 35 minutes!
OMG Fall is upon us, friends!
That means we are super close to Pumpkin Spice Lattes, Sunday football, and SOUPS!
Seriously though…is there anything better than fresh creamy tomato soup on a cold day?
Tomato soup is SUCH a comfort food for me. I’m sure it can’t be as good as my memories serve, but just a simple can of Campbell’s tomato soup used to be a favorite treat when I was growing up.
Especially as Fall starts, I find myself longing for those cherished bowls of tomato soup accompanied by a hot grilled cheese sandwich.
So, let’s make some homemade creamy tomato soup. Whose with me?
Guys. THIS delicious cream of tomato soup recipe is my everything right now. Oh. My. Goodness. LOVE.
Just how good is this healthy tomato soup?
It is so good that I have already converted two “I don’t really like tomato soup” believers (one, of course, being Dustin) into “I’ll have a second bowl of that” fans.
And, really, is there a better testament to how good a recipe is?
Dustin actually requests this soup now.
So, How To Make Cream of Tomato Soup?
The trick, I’ve found, is to use good, fresh tomatoes on the vine and good quality ingredients.
Starting with fresh tomatoes and taking the little bit of time to cook them down and release their flavors makes a BIG difference. You’ll be shocked at how flavorful some tomatoes and a few veggies can be when stewed together in a pot for about 20 minutes. Seriously.
Then, once all the fresh vegetables and herbs (tomatoes, red onion, carrot, garlic, and basil) are nice and tender, you blend them all up into a puree of liquid gold, otherwise known as this cream of fresh tomato soup recipe we’ve got right here. So yum.
How To Make Tomato Soup Vegan or Vegetarian
A lot of tomato soups, even though the main star is the tomato, contain either chicken broth or cream, making them neither vegetarian nor vegan. However, it is very easy to convert most tomato soup recipes to be non-dairy by subbing the chicken broth for vegetable broth. To go even further and make vegan tomato soup, you can replace the heavy cream with almond milk (or any nut or non-dairy milk of your choice).
Can You Freeze Tomato Soup?
Wondering if you can freeze your homemade tomato soup? Great news. This cream of tomato soup freezes absolutely perfectly. I freeze it all the time and you’d never even know. To freeze it, I like to pre-portion it out into either quart size or gallon size freezer safe bags or freezer safe containers. Then, just grab it and let it thaw in the fridge overnight. To be safe, if you’re using the bag method, place the soup bag in a large bowl just in case it leaks. To thaw more quickly, you can place the bag in a bowl of cold water and then place in the fridge (just make sure there are no holes in your soup bag!).
This specific tomato soup with almond milk is easy to freeze because there is no cream that will separate while frozen. So yay. If you’ve decided to add cream to this recipe and you want to freeze it, just leave it out of the recipe and add once you’re ready to cook it to avoid any separating.
This tomato soup will easily freeze well for a good 3-4 months and many have said even 6 months. Make sure to let the soup completely cool before placing it into the freezer so it doesn’t raise the temperature too much in your freezer.
Cream Of Tomato Soup Recipe
More Healthy Soup Recipes
If you want more great fall soups I have a ton. Check them out below…
- Roasted Acorn Squash Soup
- Butternut Squash Bisque
- Easy Cream of Broccoli
- Slow Cooker Chicken Tortilla Soup
- Crock Pot Chicken Enchilada Soup
- Slow Cooker Hot And Sour Soup
- Slow Cooker Split Pea Soup
- Light Baked Potato Soup
This easy Cream of Tomato Soup recipe is the perfect fresh tomato soup recipe and freezes and reheats very well. Ready in just 35 minutes!
- 2 tbsp olive oil
- 1 red onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 5 vine-ripened tomatoes, diced
- 1 tbsp tomato paste
- 8 fresh basil leaves
- 3 cups low sodium chicken broth* (or vegetable broth if vegan/vegetarian)
- 2 tsp sea salt, plus more to taste
- 1/4 tsp ground black pepper, plus more to taste
- 3/4 cup unsweetened almond milk*
Heat the olive oil in a large, deep stock pot over medium heat.
Add the onion and carrots and saute for 8-10 minutes, until tender.
Add the garlic and cook for 1 minute.
Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
Return to the pot, if applicable, and then add the almond milk and stir to combine.
Season to taste with any additional salt and/or pepper.
* For vegetarian and/or vegan diets, use vegetable broth instead of chicken broth and unsweetened almond milk instead of cream or dairy milk.
* This tomato soup will easily freeze well for a good 3-4 months and many have said even 6 months. Make sure to let the soup completely cool before placing it into the freezer so it doesn’t raise the temperature too much in your freezer.
* Reheat the blended soup over medium heat just until heated through and serve with finely chopped basil leaves.
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