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.
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.
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
Cream of 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 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 and stir to combine.
- Season to taste with any additional salt and/or pepper.
Video
Notes
Nutrition
This post contains affiliate links for products I use frequently and highly recommend.
Sharon H Gallup
I ALWAYS use canned tomatoes..much more flavourful. I’ve made it for years.
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!
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!
Lina Germanova
Very tasty and easy!
Michelle
Very tasty! I added dry basil and rosemary to the veggies and cooked them in butter and oil. Also, I added chicken stock and in the end, coconut milk instead of almond. I used 10 fresh tomatoes. This was yummy! Then I went ahead and added some left over thai carrot soup. The addition of the heat from curry and flavors of fish sauce was a great addition too. I really think one could change up this recipe anyway you want once you have the base.
Melissa
Made it exact, and it turned out tasting more like carrot soup. It wasn’t bad, just had no sweetness at all, and that tomato taste I love just wasn’t there. A little disappointed by that. I did like the ease of the recipe, however. It is surely healthy, too.
Hollie
Hey I am so grateful I found your web site, I really found you
by error, while I was searching on Aol for something else, Regardless I am here now and would
just like to say many thanks for a remarkable post and a all round enjoyable blog
(I also love the theme/design), I don't have time to go
through it all at the moment but I have saved it and also added your RSS
feeds, so when I have time I will be back to read a great deal more, Please do keep up the excellent
job.
Katie
Hello!
I’m not sure if you still reply to questions, but I’ll ask anyway hoping that you will!
I tried this recipe last year and it was a hugge hit with my fam. With the weather getting colder, I’m having tomato soup cravings again! Unfortunately, where I live, tomato plants were ravaged by frequent storms/tornadoes this year that getting them fresh has become quiet expensive. Do you have any tips on substituting fresh tomatoes for canned ones? And with which kind- diced, whole, crushed?
GB
Awesome taste and easy to make!
What more could anyone want?
Virginia
I’ve used colavita brand tomatoes in a juice box like package. Great flavor.
Katrina Brinckerhoff
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! 🙂
Krysta
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!
Barb
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,
Lynn
Nice soup thanks. Really good with coconut milk and a hint of chili.
Alex
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!
Jim
This recipe is perfect! Thank you SO much! I somehow managed to save enough for a bowl tomorrow and I can’t wait 😊
Suzane
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.
architects in coimbatore
Hi there, this weekend is good designed for me, as this time i am reading this impressive educational article here at my
house.
Teddy
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
Jody
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.
Julie
Can you make this is 2% milk? Or does it need to half and half?
Amelia
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.
Natalie Pattinson
can i use coconut milk instead of cream or almond milk?
Michael
How does chopping all those veggies take only 5 min?
Jerry Dawson
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.
Perry
Great recipe...i thought it sounded familiar though...almost identical to Ina Garten's. Which one came first?
Lacey Baier
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 😉
Robin
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.
Patricia
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!
Scott S
I just grow my own every year.
TQ
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!
SAMURAI
Add a teaspoon of sugar Or honey to reduce tartness.
Sharon
Yummy Recipe.
Made it today with our fresh garden tomatoes, carrot and basil.
Thanks!
Moni-ray
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.
Jemini Mandania
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!
Andrienne Pilapil
Are the nutrition facts for the recipe with almond milk or with cream?
Michelle
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!
Shazia Ansari
I tried your recipe and it turned out very well. You are a very good chef. Thanks for sharing with us.
ASHLEY KEMM
This soup was amazing! I suck at making soups and the husband even ate it(2 bowls!)
Gerry
Why specify low-sodium chicken broth and then add 2 teaspoons of salt (plus more to taste)? Why not just regular chicken broth?
Risha Saperstein
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.
John
Kids loved it.
Carrie N
Such a wonderful soup and so easy to make. It will be a staple in our home. Thank you for sharing!
shaz
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
Michelle
How does the taste compare using almond milk vs milk vs half and half?
Lacey Baier
It's actually not very noticeable. Using anything with cream will make it slightly creamier, but not significantly so.
Lawrence Colin
Do I need to peel the tomatoes before dicing them?
Michelle
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.
sarah
when do you add the butter...while cooking or when you add the cream?
Lacey Baier
I don't and I don't mind the little bit of added texture. Once it'd blended, you really can't tell, in my opinion.
Malin Andersson
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.
Lacey Baier
Perfect! I'm so glad you and your son enjoy this recipe. It's one of my all time favorite soups and I love sharing it with people 🙂
Mikkel Magnuson
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.
Lacey Baier
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 🙂
Annie McPhee
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.
Lacey Baier
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! 🙂
Annie McPhee
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.
Lacey Baier
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! 🙂
Leland
I sub 2-28 oz. plus 1-15 oz. diced canned tomotos for fresh when out of season...still great!
lacey - a sweet pea chef
Very good to know! 😉
Viki
How many servings does this make? Thanks
lacey - a sweet pea chef
Viki, it makes about 6-8 servings 🙂
tonieh
Any substitutions for heavy cream aside from coconut milk? I would like to make this dairy free. Thanks!
Lacey Baier
Almond milk! 🙂
Lois
Yes, what a great recipe. I have my garden tomatoes of all variety simmering. Homemade soup is the best. Thanks for sharing.
Lacey Baier
Yay! You're so welcome 🙂
Yvonne
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)
Holly
How do you prepare tomatoes in the oven for freezing?
Shilpa
Thanks for this recipe, my family loved it!
lacey - a sweet pea chef
You're so very welcome!
Megan Creveling
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.
lacey - a sweet pea chef
Thank you so very much, Megan! Enjoy! (And, Welcome!)