Cream of Tomato Soup Recipe

 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!

Cream Of Tomato Soup Recipe |  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! | A Sweet Pea Chef

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.

Cream Of Tomato Soup Recipe

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.

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.

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.

Cream Of Fresh 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 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…

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

4.78 from 22 votes
Cream Of Fresh Tomato Soup - Square Recipe Preview Image
Cream of Tomato Soup Recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

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!

Categories: Clean, Healthy
Difficulty: Easy
Keyword: homemade tomato soup, tomato soup recipe
Servings: 4
Calories: 208 kcal
Author: Lacey Baier
Ingredients
  • 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*
Instructions
  1. Heat the olive oil in a large, deep stock pot over medium heat.
  2. Add the onion and carrots and saute for 8-10 minutes, until tender.
  3. Add the garlic and cook for 1 minute.
  4. Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
  5. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
  6. Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.
  7. Return to the pot, if applicable, and then add the almond milk and stir to combine.
  8. Season to taste with any additional salt and/or pepper.

Recipe Video

Recipe Notes

* 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.

Nutrition Facts
Cream of Tomato Soup Recipe
Amount Per Serving (1 bowl)
Calories 208 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 1.6g8%
Cholesterol 5.4mg2%
Sodium 1489.3mg62%
Carbohydrates 20.6g7%
Fiber 4g16%
Sugar 10.3g11%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use frequently and highly recommend. 

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

62 thoughts on “Cream of Tomato Soup Recipe

  1. 5 stars
    So easy and absolutely delicious! The carrots really add an amazing touch! The soup didn’t taste like almond milk at all, but it definitely gave it the perfect creamy-ness. The only thing I did differently is adding a splash of cream as well. Thank you so much for the recipe, from not on this will be my go-to tomato soup! 🙂

  2. 5 stars
    My new favorite tomato soup. Delicious! I used 2% milk instead of almond milk and “better than bouillon” instead of regular broth. I roasted zucchini and threw it on top as a garnish. Thank you for the recipe!

  3. 4 stars
    no cream or milk is listed other then the almond milk yet the notes say you can sub the almond milk for cream??? I am sure I would not use almond milk at all gives things a definite different flavor I don’t care for. besides my cows would go on strike. Could have used more tomato taste, next time I will add my homemade tomato paste,

  4. 5 stars
    This soup was absolutely delicious! I added a small capsicum as well. Loved the sneaky additional veggies in it. Adding this to my go to soup recipes!

  5. 5 stars
    This recipe is perfect! Thank you SO much! I somehow managed to save enough for a bowl tomorrow and I can’t wait 😊

  6. Prepared it with my husband and we simply loved it! I used only 1 tsp of salt instead of 2, and used dried basil. Will surely prepare it again.

  7. 30 minute cook time?
    ——+
    Heat oil
    Cook onion and carrots 8-10 minutes
    Cook garlic 1 minute
    Cook remaining ingredients 30 minutes
    Invent time machine
    Go back in time

    1. 3 stars
      Soup turned out good. But my total time was an hour and 24 minutes from start to finish. I always time myself the first time I follow a new recipe. And then I figure I can shave off about 25 to 30% of that time in the future, which in this case would still be an hour from the time I open the the refrigerator to the time I get it on the table. I would not put this on my list of quick meals. But it’s worth the time on a cold rainy day.

  8. 5 stars
    oh yeah this is frickin delectable, my palette is still busting over this soup. I messed it up and it was still god tier deliciousness. I served it to my family and all of them had a mind melting experience after tasting such yummy goop. I bleed tomato soup now. My whole life is changed. I don’t think i’ll ever be the same. Nothing will match this.

  9. 5 stars
    I’ve made this recipe several times, and it rocks. Seriously. I use vine-ripe tomatoes and a can of fire-roasted tomatoes. Seriously good. I just finished a thermos full, in fact.

    1. Ha, funny! I’m def betting her recipe came first, since she is a huge inspiration for me, especially when I got started making recipes. Mine id a lightened up version I’m betting 😉

  10. 5 stars
    Yummy cream of Tomato soup!! I doubled the recipe – my only comment for people who love a stronger tomato taste is that after adding the almond milk, it did not have a significant tomato taste, mainly tasted the almond milk. I added another TBSP tomato paste and it is great. (I even chopped up more than 5 tomatoes to start with – well for 2 recipes more than 10 of my garden tomatoes). I love the slightly nutty taste and it is simple. I have a picky son – talked him in to trying it and loved it. Thank you!!! Interesting a comment below says too tart! Maybe it just depends on the type of tomatoes.

  11. Lacey, I live in Upstate NY and vine ripened tomatoes are getting pretty scarce. Do you have a substitute for the fresh tomatoes? (Like canned diced tomatoes or crushed?) Thanks!

  12. Great recipe, but it’s pretty tart. Is there someway I can balance out the flavor so it is not so tart? The creamyness and consistancy is perfect otherwise!

  13. 5 stars
    My friend shared lots of huge tomatoes from her garden, so I decided to take my first stab at making tomato soup. This is a fantastic recipe, love it! Thank you so much.

  14. 5 stars
    I just came across your recipe today and I immediately made it coz I had everything available except fresh basil and vegetable stock. And oh boy! The whole soup bowl was licked off clean. It was too good and hearty and soulful. Had with toasted garlic brown bread and it was amazing! My brother went for thirds! He couldn’t stop telling me to write your recipe down. Thank you for sharing this amazing recipe!

  15. 5 stars
    Yum! My mom gave me bags and bags of frozen tomatoes from last summer and I never got around to using them over the winter. An internet search for “tomato soup” brought me to this recipe. I made a batch yesterday and just made a double batch today for the freezer. I only made one change to the recipe. The almond milk I had on hand was vanilla flavored so I used 2 tablespoons of half and half instead since I prefer just a hint of cream in my soups. The soup is very flavorful and I like using a red onion instead of yellow for some added flavor. I will try it with almond milk next time to see how that tastes (plus its healthier than yummy half and half). This will probably be my go-to tomato soup recipe. Why keep looking when I found a good one? Thanks!

  16. Why specify low-sodium chicken broth and then add 2 teaspoons of salt (plus more to taste)? Why not just regular chicken broth?

  17. This soup is not so tasty with the almond milk but I used non dairy whipping cream and It is great.
    It is better to use a blender than using an emmulsifer.

  18. UM…YUMMM. I used this as a base but used cashew cream (raw cashews soaked 4-8 hrs, drain, rinse, puree with 1-2 C water) it has the mouth feel of cream…then I added shredded chicken and cooked orzo pasta. Its a new kid favorite! THANK YOU

    1. 5 stars
      I always peel my tomatoes because I don’t like the chewy bits of skin in my soup. Blanch your tomatoes in hot water for 10 seconds or so (cross-slit the bottom of the tomato), then move to icy water, skin will fall right off.

      ALSO, tomato soup gets a SUPER boost by adding a couple Tablespoons of butter. Butter and tomatoes are the best combo. I add butter to all my tomato-based sauces/soups, etc.

  19. 5 stars
    Hello Lacey! Last Sunday I have made the tomato soup for my son. My son likes tomato soup very much. It was made so delicious without being too heavy and perfect with a milk and cream.

  20. 5 stars
    Hi Lacey! I made this soup this week for my daughter, We both love it. It’s so delicious without being too heavy and perfect with a almond milk and cream . It was very easy and quick and we’ll be making this again and again. Thanks for sharing with us such easy and delicious recipes.

    1. Yay! So glad you both enjoyed this recipe. Yes, it’s one of our favorites and is so full of flavor and depth, despite how simple it really is to assemble. Thanks so much for sharing how it went 🙂

  21. Can you clarify how much sugar? You mentioned sugar in the instructions but I didn’t see it on the ingredient list. I picked a bunch of tomatoes out of my garden yesterday to make this. I’ll guess on the sugar, but if you have an actual amount that would be great.

    I made your croutons yesterday and put them on salad, it was yummy. I needed to find more things to put them on so I decided on your tomato soup.

    1. I’m so sorry, Annie! I recently updated the recipe to exclude the sugar and must have forgotten to remove it from the instructions. I will go fix that now. It was just a tsp. of granulated sugar and I felt it actually didn’t really need it.

      LOVE those croutons on the tomato soup. Good choice! 🙂

      1. I made it without the sugar too. Great minds think alike. I have got tell you, I cook a lot, and that combination of the tomato soup and those croutons was one of the best things I ever made.

        I was cooking a small pot of black bean chili at the same time and all I could smell was the tomato and basil that I clipped from my garden right before I threw it in the pot. Couldn’t even smell the chili. Half the time my house smells like a Mexican restaurant but today it was like an Italian one.

        I subscribed to your site yesterday when I happened upon it after Googling crouton recipes since I had leftover cracked wheat sour dough and nothing to do with it.

        1. Oh, that is so cool to hear, Annie! The first time I made that tomato soup I actually added the croutons to it and it was one of the best things I’ve ever tasted as well – so def along the same thinking 😉

          I’m glad the sugar error didn’t trip you up – thanks for letting me know how it turned out! 🙂

  22. I’m preparing the recipe again today for lunch , I freeze the tomatoes after I prepare in the oven at harvest time. Then in the winter we prepare this recipe again and again. (est 10 times so far)

  23. Your recipes are inspiring! Im so happy i stumbled upon your site because ive nearly bookmarked every recipe! Thank You for sharing and keep up the good work.

    sincerely.

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