Creamy Tomato Soup

Creamy Tomato Soup

  Prep Time   Total Time
15 mins 35 mins

Creamy tomato soup, without cream!

Author: Allrecipes
Recipe type:Lunch, Dinner
Cuisine: Vegan
Serves: 4

Print Friendly Version


  • 2 Tb oil
  • 1 onion, chopped
  • 1 Tb chopped garlic
  • 4 cups chopped tomatoes
  • pinch of salt and pepper to taste
  • 3 slices cubed bread
  • 1/4 cup chopped basil
  • 1 Tb brown sugar
  • 2 Tb butter
  • 2 cups chicken or vegetable broth


  1. Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
  2. Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.
  • Note: Enjoy with raw veggies.

Nutrition Information

Serving size: 1 serving (of 4) Calories: 239
Fat: 14g Carbohydrates: 26.3g
Sugar: 11.5% Fiber: 3.4g
Protein: 4.4g