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.
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.
Lacey Baier
I agree! Thanks for sharing 🙂
Elizabeth MacLean
Hi do you add coconut milk before it goes into freezer when freezing this recipe .
Thanks
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.
Lacey Baier
It's possible the tomatoes you used weren't very flavorful -- unfortunately, it seems to rely a lot on that. Maybe try canned tomatoes next time, which are more consistently flavored.
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.
Lacey Baier
I would either use whole or crushed Roma tomatoes - those will have the best 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! 🙂
Lacey Baier
Hooray!!
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!
Lacey Baier
Love that!
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.
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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?