Creamy Tomato Soup
Just 10 simple ingredients in this comforting bowl of tomato soup.
Tomato soup is easier to make that you realize, we promise. So put that can back on the grocery shelf and add these 10 simple ingredients to your grocery list for a delicious homemade tomato soup. If you’re looking for a cozy weeknight meal that comes together with minimal mess and time - this creamy tomato soup is it.
Best enjoyed with some homemade croutons or a melty grilled cheese for dipping.
Why you’ll love this recipe:
Simple, fresh and flavourful ingredients.
Comes together with minimal dishes.
Super quick perfect for a weeknight.
Top tips for making easy Creamy Tomato Soup:
San Marzano tomatoes are a must for a super flavourful, but quick dinner. Typically soups need a long simmer to develop flavour – because this soup uses high-quality flavourful ingredients you can shorten the cook time.
The longer you simmer the soup, the more flavour develops. This soup tastes delicious in under 30 minutes, but if you have the time letting it simmer for an extra 10 or 20 minutes is never a bad idea.
Use a high-speed blender for a super creamy texture. If you don’t mind a little grit, using an immersion blender is fine, but if you want something silky smooth a high-speed blender is the way to go.
Serve with grilled cheese because what is tomato soup without a delicious crunchy grilled cheese.
How to make a creamy tomato soup:
Prep Time: 10 Min | Cook Time: 30 Min | Total Time: 40 Min
Makes: 4 servings
Ingredients
28 g (2 tbsp) vegan butter
84 g (3) shallots, diced
20 g (6 cloves) garlic, minced
3 g (1 tbsp) dried oregano
5 mL (1 tsp) maple syrup
10 g (1 cup, lightly packed) fresh basil
1 can san marzano tomatoes, (28 fl oz)
480 mL (2 cups) veggie broth
240 mL (1 cup) coconut milk
salt & pepper, to taste
Instructions
Heat butter in a medium pot over medium heat.
Add diced onion and cook for 3-5 minutes or until translucent. Add minced garlic and cook for another minute. Stir in the dried oregano, maple syrup, fresh basil, san marzano tomatoes, and veggie broth.
Turn heat to high and bring to a boil, once boil reduce down to medium-low heat to simmer for 10 minutes.
Using an immersion blender (or a high speed blender) puree the soup until smooth. Add soup back to pot and stir in the coconut milk (or other non-dairy milk). Season with salt and pepper to taste.
Serve with grilled cheese, crispy croutons or a drizzle of coconut milk.
Ingredient Notes:
Vegan Butter – A great flavour addition to this soup, but if you’d prefer something else you can substitute vegan butter with olive oil, coconut oil or vegetable oil.
Shallots – If you don’t want to use shallots you can sub with white or yellow onions.
Maple Syrup – You know we love this Canadian classic, but you can use any liquid sweetener of your choice – or if you want brown or granulated sugar.
San Marzano Tomatoes – San Marzano tomatoes add a LOT of flavour to this recipe, but if you prefer you can use regular canned tomatoes. However if you do, we’d recommend simmering your recipe for longer than 10 minutes to develop more flavour.
Coconut Milk – Any non-dairy milk will do, but the coconut milk offers a great flavour and richness.