Creamy Tomato Soup

Soups

Gluten-Free

Vegetarian

Vegan

Craft an irresistible bowl of timeless Creamy Tomato Soup—a creamy classic with rich flavors of tomatoes, onions, garlic, basil, and velvety cream for a multi-dimensional taste experience.

About the recipe

On nights when I just want to keep it simple, bowls of rich tomato soup, paired with toasted “cheese” open-face sandwiches, grilled cheese, or garlic bread is a favorite go-to that never fails to bring a sense of comfort and nostalgia to the dinner table. I don’t think we’ll ever outgrow this classic and I’m grateful for that. Whether vegetarian or vegan, savor a bowlful of pure comfort.

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Ingredients Directions Nutrition facts

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Ingredients

Makes 4 cups | Serves 4 | Serving Size: 1 cup

1 Tablespoon extra virgin olive oil
½ white onion, diced
6 garlic cloves, diced
½ teaspoon red chili pepper flakes
28 oz canned or fresh roma tomatoes, blended
1 cup vegetarian broth
½ teaspoon sea salt
½ teaspoon ground black pepper
½ cup heavy cream or vegan option use freshmade almond milk/cream

Directions

‍

In a large soup pot over medium heat, heat the olive oil. Add the onions and saute about 4 minutes. Add the garlic and saute an additional 2 minutes. Add red pepper flakes.

Blend the canned roma tomatoes until smooth. Add the blended tomatoes, 2 cups of veggie broth and red chili flakes. Increase the heat to medium and bring to a gentle boil uncovered. Reduce the heat to low. Add the salt and pepper and simmer uncovered for 20 minutes.

Slowly pour in the cream, stirring occasionally. Drop in the fresh basil leaves and stir.

Use an immersion blender or process in a blender until smooth to puree the soup.

Meanwhile, make the Toasted Cheese Strips or Grilled Cheese Strips (recipe in the DCW recipe collection).

Ladle the soup into bowls. Drizzle with olive oil and sprinkle with sliced fresh basil leaves.

Serve with the side of choice either toasted “cheese”, grilled cheese, or a simple garlic bread.

Tips

This soup can be made vegan by replacing the 1/2 cup of cream with ½ cup of fresh made almond cream. To make the freshmade almond cream: Blend 1/4 cup of blanched almonds with 1 cup of water and a pinch of salt until smooth and creamy and use as a plant-based cream replacement in the soup for a vegan option.

Roasting fresh roma tomatoes or using roasted canned roma tomatoes adds a delicious enhanced flavor to the soup.

When fresh basil is not available it may be replaced with dried basil.

Serve with Open-faced Toasted “Cheese”, Grilled Cheese Srips, or garlic bread.

Nutrition facts

Serving size

1 cup

Amount per serving

Calories

199

Protein

Total carbohydrate

Dietary fiber

Added sugars

Total fat

Cholesterol

omega 3 short chain fatty acids

Sodium

700

Potassium

458

Vitamin c

Iron

Calcium

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