Creamy Homemade Tomato Soup Recipe – This Creamy Tomato Soup recipe is a family favorite, especially with a big buttery grilled cheese sandwich! Our recipe is adored by people all over the world since it is ready in less than 30 minutes! If kids keep asking for this Creamy Roasted Tomato Basil Soup, it must mean something, right? This dish is the epitome of comfort food! It tastes rich, yet it’s light and healthful since it’s prepared with pureed chickpeas rather than heavy cream. In the winter, I could eat a bowl of this creamy soup every day! It’s just the kind of cozy food I want on chilly, gloomy days since it’s both healthy and enjoyable. The soup itself is rather nutritious, as it is cooked without the use of heavy cream or butter. In fact, it’s completely vegan! Nonetheless, it has a pleasant creamy texture and a deep flavor.
Best Creamy Homemade Tomato Soup Recipe:
You’ll want to prepare this thick, silky tomato soup for lunch and supper on a frequent basis since it’s so easy to make and has so much flavor in every mouthful. It’s delicious on its alone or with a sandwich or salad for a filling lunch or dinner. This soup recipe is a keeper since it simply calls for a few ingredients, the most of which you most likely already have on hand. Furthermore, it is an excellent method to incorporate tomatoes into your diet, which offer several health advantages.
Tomatoes’ Health Benefits:
The main attraction in this soup dish is, you guessed it, tomatoes! So, here are some of the reasons why tomatoes are so beneficial to your health:
- Tomatoes contain a lot of antioxidants.
- They are high in vitamins A and C.
- They are the best source of lycopene, an antioxidant linked to improved immunity and a lower risk of cancer.
- Tomatoes contain lutein, a chemical that protects and preserves eye health and vision.
- Roasted onion and garlic provide a caramelized depth of flavor that is enticing.
- The key ingredient is chickpeas! They use no dairy to make their vegan tomato soup lusciously creamy.
- The balsamic vinegar adds a wonderful taste.
- The addition of fresh thyme gives a wonderful herbal flavor. A sprig of fresh basil would also be delicious here!
- The acidity balsamic vinegar and tomatoes are balanced by maple syrup.
- Richness is added by using extra-virgin olive oil.
- A sprinkle of red pepper flakes adds some heat.
How To Make Creamy Homemade Tomato Soup Recipe?
- To thicken this soup, I use a simple potato. You may omit it if you want, but it gives a thick and creamy texture that complements the tomato flavor beautifully. However, if you want, you may use thickened cream! (Approximately 1/2 – 3/4 cup for the entire pot.)
- If using, sauté it with chopped onion and red bell peppers (capsicums) until the onion is translucent and the potatoes begin to crisp up to give even more flavor to this soup (while your tomatoes are roasting).
- Pour in the broth/stock and cook the potatoes until tender.
- Once the tomatoes are done, add the basil and blitz with a stick blender to make a smooth sauce. SOUP! There are no additives, preservatives, or artificial colors or flavors, and the soup is ready in under 30 minutes.
- Serve with grilled cheese or cheesy toasts, depending on your preferences.
With tomato soup, you may save time by putting canned tomatoes in a saucepan and simmering them for 15-20 minutes, or until they’re soft. You may also be very lazy (as I have been on more than 552 times) and heat tomato soup directly from a can. The issue with that is:
- Flavors that are bland
- You have no idea what’s in it.
Then there’s this one. Going the additional mile and roasting tomatoes with entire (smashed) garlic cloves on a sheet pan until tender and naturally sweetened with their own juices produces a natural flavor unrivaled by canned soup. Most people I know are put off cooking tomato soup because, if you can get it in a can, what’s the purpose of going through all of the trouble of making your own? Not any longer. The flavors in this soup are not available on any store shelf. Anytime. Anywhere.
Caramelizing Onion Tips:
- Caramelizing onions might be scary, but with a few pointers and methods, you’ll have the ideal caramelized onions in no time.
- Don’t slice your onions too thinly since they’ll burn more readily.
Maintain a medium or medium-low heat. Reduce the heat a little if the onions look to be becoming too black or sticking to the bottom of the pan.
- You may also use a few tablespoons of water to assist deglaze the pan if it becomes too black or sticks. This will also assist in removing all of the delicious pieces from the bottom of the pan. After around 10 minutes, I always add a few tablespoons of water.
- Please be patient! Caramelized onions need some time to cook, so try not to remove them too soon.
- Adjust the spices and herbs to your liking or what you have on hand – add some heat if you want, or explore a bit!
- If you don’t have fresh milk, you can use evaporated milk or cream instead. If you need to make this dish dairy-free, you may use nondairy milk, though the flavor will alter, or you can use chicken or veggie broth instead. It will remain creamy and tasty!
- Feel free to add additional vegetables before or after pureeing! Some cooked carrots blend readily and go almost undetected in tomato soup.
- This soup may be made heartier by adding pasta, rice, or other cooked grains (but you already know I’m eating it with grilled cheese, so I keep it simple).
- If you need to make this gluten-free, omit the roux and instead thicken the milk with a couple tablespoons corn starch before adding the tomatoes.
Suggestions For Serving Homemade Tomato Soup:
This creamy tomato soup is great on its own, but the grilled cheese croutons take it to the next level. Of course, normal croutons would be a tasty addition as well.
You don’t want croutons? That’s fine! Serve this soup with grilled cheese, avocado toast, handmade focaccia, or crusty bread. I also like it with a side salad. A kale salad, a broccoli salad, a Caesar salad, or a chopped salad are all terrific options.
Do You Have Any Leftover Tomato Soup?
- Spaghetti: This creamy Tomato Soup also works well as a pasta sauce. Make a double batch and preserve some to serve over spaghetti for a quick meal another night.
- Pizza: This Tomato Soup is rich and creamy enough to double as a pizza sauce!
- Serve leftovers with cooked pasta and veggies for a unique take on tomato soup – extra points if anything you add to the soup is leftover from another dinner!
How To Keep Vegan Tomato Soup Fresh?
Refrigerate this creamy vegan tomato soup recipe in sealed containers for up to 4-5 days. Reheat it in the microwave or on the stovetop as desired!
Can Tomato Soup Be Freezed?
YES! And, with everything we’ve thrown into this tomato, it’s the ideal make-ahead supper. Remove the soup from the heat just before adding the cauliflower or zucchini. Then add them uncooked to the soup and freeze it. That way, when you reheat the soup, you’ll get lovely, crisp vegetables rather than sad, mushy ones.
Is This a Gluten-Free Recipe?
Yes, if you use gluten-free bread or leave out the croutons entirely.
How Can I Make My Tomato Soup Thicker?
There are a few of things you can do to thicken your tomato soup if it isn’t thick enough.
- Before adding the tomatoes to the soup, remove the water and excess liquid from them.
- Reduce the liquid content of the cashew cream by up to 50%.
- Continue to boil the soup for 10-20 minutes to cook out the extra liquid.
MORE DELICIOIUS RECIPES HERE:
- 2 tbsp. olive oil
- 4 minced garlic cloves
- 1 big chopped yellow onion
- 2 cans peeled tomatoes
- 1 cup chicken broth (or vegetable stock)
- 1 tbsp. sugar
- 1/4 cup heavy cream
- 8 big freshly sliced basil leaves
- 1/4 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- to taste, kosher salt and freshly ground black pepper
- Optional: 1/3 cup shredded parmesan cheese
Warm the olive oil in a heavy-bottomed pot (or Dutch oven) over medium-high heat. Sauté the garlic for 30 seconds, or until aromatic. Cook, turning occasionally, until the onion is transparent, about 8 minutes.
Add the peeled San Marzano tomatoes (juice and all), chicken stock, and sugar.
Bring to a low boil. Cook, uncovered, for 12 minutes, or until the sauce has thickened.
Season with salt and pepper to taste after adding the heavy cream, basil, oregano, and red pepper flakes.
Puree soup with an immersion blender (or gently transfer to a blender) until no big pieces remain.
OPTIONAL: Stir in the parmesan cheese and serve with buttery croutons.
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
If you're using canned tomatoes instead of fresh, simmer the soup (after blending) for about 20 minutes over low heat, covered.
Leftovers can be refrigerated in an airtight container for up to five days.
Omit the butter and replace the heavy cream with canned full-fat coconut milk to make this dish vegan and Whole30-compliant.