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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!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 208 kcal
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
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Heat the olive oil in a large, deep stock pot over medium heat.
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Add the onion and carrots and saute for 8-10 minutes, until tender.
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Add the garlic and cook for 1 minute.
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Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
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Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
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Return to the pot, if applicable, and then add the almond milk and stir to combine.
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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.