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

Cook Time 19

Total Time 20

Servings servings

Calories 201kcal

Author Sina

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.