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.
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.