This creamy tomato soup is incredibly aromatic, comforting, and the preparation couldn’t be much easier. You will love it!
Why This Recipe Works
Oh, how I love tomato soup! I think you can never go wrong with tomato soup. It’s one of our favorite soups, especially in the colder months. But I also like eating it over the summer months, just not as hot.
You need only very few ingredients for the recipe, which you’ll probably find in your pantry. To make things super easy, I decided to use canned diced tomatoes.
In summer, I like to replace them with fresh tomatoes from the garden. You can just use the same amount of fresh tomatoes. In winter when tomatoes aren’t in season, I prefer canned tomatoes.
You need only 20 minutes for this recipe, so it makes the perfect weeknight dinner.
We like to eat it with toasted bread from the oven or fresh whole wheat bread. If you like, you can also add some cooked rice.
To add even more flavor and make it creamier, I topped it off with vegan soy cream and fresh basil. You can also sprinkle some red pepper flakes on top. Mmhhhh, so delicious!
I love to use my Thermomix for this recipe because it makes things so easy around the kitchen. I can’t imagine my kitchen without it anymore.
But of course you can easily prepare the soup on the stove and puree it with an immersion blender directly in the pot. Besides, you could also transfer it into a regular blender after cooking.
What Goes Into This Recipe
- Onion & Garlic – both fresh.
- Olive Oil – I usually use organic extra virgin olive oil. It has the best quality and taste.
- Canned Diced Tomatoes – in summer, I like to use fresh tomatoes from the garden instead.
- Tomato Paste – make sure to use a high quality tomato paste for the best taste.
- Vegetable Broth – preferably in organic quality and without added sugar or flavor enhancers.
- Fresh Basil
- Dried Basil and Oregano
- Cream or Sour Cream – I use vegan soy cream or soy-based sour cream.
How To Make This Recipe
I included stovetop instructions as well as Thermomix instructions for you. So you can use a Thermomix to make this soup if you’ve got one, but you can also easily make it on the stovetop.
1./2. Step:
Stovetop: Finely chop the onion and the garlic.
Thermomix: Put the onion and garlic in the mixing bowl. Chop for 4 seconds at level 5. Slide down with the spatula.
3. Step:
Stovetop: In a large pot, add the olive oil and sauté the onion and the garlic 3-4 minutes or until translucent.
Thermomix: Then add the olive oil and sauté for 4 minutes/ 120 ° C/ level 1.
4./5. Step:
Stovetop: Add the diced tomatoes, tomato paste, water, salt, vegetable stock, pepper, sugar, fresh basil, dried basil and oregano and cook for 15 minutes.
Thermomix: Then add the diced tomatoes, tomato paste, water, salt, vegetable stock, pepper, sugar, fresh basil, dried basil and oregano and cook for 15 minutes/ 100 ° C/ speed 1.
6./7. Step:
Stovetop: Add the vegan cream or sour cream and puree with an immersion blender directly in the pot or transfer to a regular blender.
Thermomix: Add the vegan cream or sour cream and puree for 30 seconds/ speed 8.
8. Step:
Top the tomato soup off with a bit of vegan cream or sour cream and fresh basil. If you like, you could also sprinkle it with red pepper flakes.
Recipe Notes
- I used canned diced tomatoes for this recipe. However, you can also replace them with fresh tomatoes (roughly chop them before adding them).
- In summer, I like to use aromatic tomatoes from our garden. Especially cherry tomatoes are packed with flavor and are perfect for this recipe. In winter, I like to use canned tomatoes.
- If the soup is not filling enough for you, you can add boiled rice (I like to use whole grain rice). It is also delicious with homemade croutons.
- You can of course prepare the recipe without a Thermomix on the stovetop. Just chop the onion and garlic before starting with the actual recipe and then puree the soup directly in the pot with an immersion blender.
Frequently Asked Questions
How Long Does the Tomato Soup Last?
Stored in an airtight container, the soup will last up to 3 days in the fridge. You should reheat it well before serving it.
Can You Freeze It?
Yes, this creamy tomato soup freezes really well. If you like, you can double the recipe and freeze a large batch for later.
However, it is important to let the soup cool down completely before freezing it. You can then freeze it in a freezer-safe container for up to 3 months.
If you want to eat it, just let it thaw at room temperature and then warm it up on the stovetop.
Related Recipes
- Vegan Ramen
- Red Lentil Soup
- Creamy Vegetable Soup
- Vegan Potato Soup
- Creamy Vegan Pumpkin Soup
- Vegan Minestrone Soup
- Quinoa Soup with Kale and Potatoes
I Love To Hear From You!
I hope you like this creamy tomato soup as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Creamy Tomato Soup
Ingredients
- 1 onion
- 1 clove of garlic
- 2 tablespoons olive oil
- 2 cans diced tomatoes (28 oz total)
- 3 tablespoons tomato paste
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon vegetable broth powder
- black pepper, to taste
- 1 pinch sugar
- 1 handful fresh basil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup vegan cream or vegan sour cream
- more fresh basil, to sprinkle
- red pepper flakes (optional)
Instructions
- Finely chop the onion and the garlic.
- In a large pot, add the olive oil and sauté the onion and the garlic 3-4 minutes or until translucent.
- Add the diced tomatoes, tomato paste, water, salt, vegetable stock, pepper, sugar, fresh basil, dried basil and oregano and cook for 15 minutes.
- Add the vegan cream or sour cream and puree with an immersion blender directly in the pot or transfer to a regular blender.
- Top the tomato soup off with a bit of vegan cream or sour cream and fresh basil. If you like, you could also sprinkle it with red pepper flakes.
Notes
- I used canned diced tomatoes for this recipe. However, you can also replace them with fresh tomatoes (roughly chop them before adding them).
- In summer, I like to use aromatic tomatoes from our garden. Especially cherry tomatoes are packed with flavor and are perfect for this recipe. In winter I like to use canned tomatoes.
- If the soup is not filling enough for you, you can add boiled rice (I like to use whole grain rice). It is also delicious with homemade croutons.
- I used my Thermomix for this recipe, but you can of course easily prepare the soup without a Thermomix on the stovetop. Just chop the onion and garlic before starting with the actual recipe and then puree the soup directly in the pot with an immersion blender.
Nutrition
Absolutely delicious!!! Very easy to make in my Themomix T5. I added some more sugar because I don’t like tomatoes to be sour and a bit of extra cream 3/4 cup for a creamier result! Accompanied with cheese toast!! Yummm!!