Quick, Creamy Tomato Soup (without a Drop Of Cream)
I first created this recipe for a quick tomato soup during the holiday season.
Amid the parties and potlucks, Christmas cocktails and Hanukkah dinners, plenty of nights remained when the business of everyday, ordinary supper still needed to be handled.
But it’s perfect any time of the year!
A few words about this creamy vegan tomato soup recipe:
It’s darn delicious.
After downing a bowl for supper, my oldest proclaimed it “the best tomato soup you’ve made” (and I’ve thrown down a lot of tomato soup).
It doesn’t require special ingredients.
No running to the market for fresh herbs, or cream, vegetable stock, or chicken broth. If you have a can of tomatoes in your pantry, you’re good to go.
The recipe relies on olive oil for richness and depth instead of the more traditional heavy cream. The result is a soup with less saturated fat and more “healthy” fats. I also think the olive oil allows the tomato flavor to come through more robustly, since it’s not dulled by the flavor of cream.
It’s not fussy.
Saute the ingredients, blend, and serve.
If you don’t have ground fennel, use fennel seed. If you don’t have oregano, use basil. If you’re in the mood for a bit of heat, add cayenne. Top it with whatever garnishes you like. Everything from toasted seeds, croutons, fresh herbs, sour cream, and grated cheese are fair game.
You can “hearty up” this soup by adding a spoonful of your favorite cooked grains to every bowl. Alternatively, serve it along with a tossed salad or grilled cheese sandwiches and call it supper.A Creamy Tomato Soup without a drop of cream. That luxurious, creamy texture comes from olive oil… Click To Tweet
Unlike traditional creamy tomato soup, this one gets its richness from olive oil instead of heavy cream. The result is more pure tomato flavor, silky texture, and more nutritious bowl. Tempted though you may be to cut back on the olive oil, don't. Those are heart-healthy fats that make for a luscious and satisfying soup. You can make this a sturdier meal by adding a generous spoonful of quinoa to every bowl or go the classic route and pair it with a grilled cheese sandwich. The recipe can easily be doubled.
- 1/4 cup extra-virgin olive oil, divided
- 1 large yellow onion, roughly chopped
- 1 large clove garlic, smashed and peeled
- 1/2 teaspoon ground fennel
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes
- One 28-ounce can diced unsalted tomatoes
- 1 cup water
- 1 1/4 teaspoon kosher salt
- Black pepper
- One 3/4-inch thick slice crusty French or Italian bread (stale is fine)
- Any of the following garnishes: croutons, creme fraiche, chopped basil, shredded Cheddar/Gruyere/Parmesan, or toasted pepitas
- Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the onion, garlic, fennel, oregano, and red pepper flakes and saute until the onion is tender, about 8 minutes.
- Add the tomatoes, water, salt, and several generous grinds of black pepper. Turn up the heat and bring the soup to a boil. Drop the heat until the soup simmers and cook for 9 minutes.
- Tear the bread into pieces and add it to the soup. Stir and cook one minute more.
- Use an immersion blender or transfer soup to a conventional blender. Add the remaining olive oil and puree until smooth. Taste and add more red pepper flakes, salt, and/or black pepper if desired. If the soup seems too thick, add a little more water and blend again.
- Serve with your favorite garnish.