This easy Creamy 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.
In This Post You'll Find:
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.
How To Make Creamy Tomato Soup
The trick, I've found, is to use good, fresh tomatoes on the vine and good quality ingredients.
Duh, right?
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.
I've found I don't need to worry about fire roasted tomatoes since the soup is already so flavorful as it Is, but you're free to go to the additional step if you wish. Since I'm all about being easy, I also don't worry about removing the peels from the tomatoes. If you prefer peeled tomatoes, you can always remove them yourself, but since we'll be blending everything up, there's really no need. Plus -- the tomato peels add extra nutriense and give the soup some bulk.
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.
If you happen to have an immersion blender to make the blending even easier, then life is all the better. If you don't a kitchen blender will do the trick, but will need to be pureed in batches.
Oh -- and you're gonna want to have some fresh basil on hand because it's absolutely the perfect garnish for this creamy tomato soup.
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 full-fat coconut milk for an even creamier alternative (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...
Creamy Tomato Soup Recipe
Equipment
- Stock Pot or Large Deep Skillet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 tablespoon olive oil
- 1 red onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 5 vine-ripened tomatoes, diced
- 1 tablespoon tomato paste
- 8 fresh basil leaves
- 3 cups low sodium chicken broth* (or vegetable broth if vegan/vegetarian)
- 2 teaspoon sea salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- ¾ cup canned full-fat coconut milk can sub for unsweetened almond milk*
Instructions
- 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.
- Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.
- Return to the pot, if applicable, and then add the almond milk or cream and stir to combine.
- Season to taste with any additional salt and/or pepper.
Sharon H Gallup
I ALWAYS use canned tomatoes..much more flavourful. I’ve made it for years.
Lacey Baier
Interesting!
Mary
Thank you for the recipe. I like that is has olive oil instead of butter, and the milk instead of cream. It makes it lighter. The carrots also add something nice. I made this for my mom and dad and it was a good lunch with some grilled cheese sandwiches. Thanks, again!
Lacey Baier
Gah! We LOVE this soup with grilled cheese. So good 🙂
Olivia Scheiner
The recipe was super easy and was tasty. I used 8 tomatoes instead of 5 and heavy cream instead of almond milk. the soup didn’t have much of a tomato flavor, tasted more like carrots. My family loved it though and I paired the soup with grilled cheese sandwiches on rye bread. Great recipe overall!
Lacey Baier
I've found that your tomatoes need to be tasty before going into the soup to then transfer that goodness into the soup. If you find yourself in that situation again, you could opt for high-quality canned tomatoes.
Lina Germanova
Very tasty and easy!
Lacey Baier
That's what I like to hear!