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a bowl of tomato soup on a wooden board with fresh basil on the side

Creamy Tomato Soup

This creamy tomato soup is ​​incredibly aromatic, comforting, and the preparation couldn't be much easier. You will love it!
Course Soup
Cuisine American, Italian
Diet Vegan, Vegetarian
Prep Time 1 minute
Cook Time 19 minutes
Total Time 20 minutes
Servings 4 servings
Calories 201kcal
Author Sina


  • 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)


  • 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.


  • 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.


Calories: 201kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Sodium: 841mg | Potassium: 559mg | Fiber: 3g | Sugar: 10g | Vitamin A: 456IU | Vitamin C: 24mg | Calcium: 85mg | Iron: 3mg