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Side view of creamy tomato soup in a white mug with parsley sprinkled over the top.
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Creamy Tomato Soup Recipe

Delicious creamy tomato soup, with or without dairy.
Servings: 14 servings
Calories: 68kcal

Equipment

  • 1 Soup Pot
  • 1 Stick blender (or regular blender - You may have to work in batches)

Ingredients

  • 2 tbsp. extra virgin olive oil (or butter for dairy eaters)
  • 1½ cups chopped red onion
  • 3 large garlic cloves (pressed or minced)
  • 2 lbs. ripe tomatoes (or a 28-oz. can of San Marzano tomatoes)
  • 1 cup vegetable stock (or chicken stock)
  • 1 tsp. sweetener (whatever you are comfortable using)
  • salt and pepper (to taste)
  • ½ cup cream (or non-dairy substitute - see note in post above)

Optional Garnishes

  • fresh or dried basil leaves
  • drizzle of extra virgin olive oil
  • dollop of cream (for dairy eaters)

Instructions

  • If you are making cashew cream like I did, you'll want to first soak the cashews. If you are short on time, you can also boil them in filtered water for 15-20 minutes to get the same effect. Once they are soft, blend them with water until you have a smooth but thicker consistency, somewhere between tomato paste and a thick pancake batter.
    Cashew cream in a cup with a spatula.
  • Heat the oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
    Chopped onions in a skillet with a wood spoon.
  • Stir in garlic and cook for 1 minute. Any longer and the garlic may burn and become bitter.
    Minced garlic added to sautéed onions in a skillet.
  • Add tomatoes and broth/stock to your soup pot. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20-25 minutes, until tomatoes are soft. and broken down.
    Broth added to tomatoes, onions and garlic in a soup pot.
  • Add whatever you are using to make this soup creamy, and blend with an immersion blender. You can also blend in batches in a regular, standing blender, but watch that the heat doesn't crack the glass tumbler. Cool it down a bit first. Adjust seasoning with salt, pepper and serve hot with any garnish you like.
    Closeup of a white mug filled with creamy tomato soup.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 68kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 74mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 701IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 0.2mg