Creamy Tomato Soup without the Cream
I first created this recipe for a quick vegan 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 this creamy tomato soup, which doesn’t have a drop of cream, is perfect any time of the year!
About this vegan tomato soup:
It’s a darn delicious soup.
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).
Tomato soup requires no 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.
The recipe is easy to make.
Sauté 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.
How to Dress Up Vegan Tomato Soup
There are plenty of ways to garnish this soup depending on what you have on hand. Here are a few ideas:
- Add homemade (or store-bought) croutons
- Scatter toasted sesame or pumpkin seeds over the top
- Drizzle a little olive oil over the top
- Add a dash of cayenne or chili flakes
- Finish with grated Parmesan (vegan or conventional)
- Stir a large spoonful of farro, quinoa, rice, or other cooked grains (this will make the soup heartier, too)
If you like this vegan tomato soup, check out these other healthy soup recipes:
Creamy Vegan Tomato Soup
This recipe delivers all the lusciousness and texture of a creamy tomato soup without a drop of cream. The secret? Extra-virgin olive oil, which makes it a whole lot healthier than typical tomato soup. Enjoy straight up or add any of your favorite tomato soup toppings, such as croutons, toasted seeds, or fresh herbs.
- 4 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, roughly chopped
- 1 large clove garlic
- 1/2 teaspoon ground fennel
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes
- One 28-ounce can diced unsalted tomatoes
- 1 to 1 1/2 cups water
- 1 1/4 teaspoon kosher salt
- Black pepper
- One 3/4-inch-thick slice from a loaf of crusty bread such as levain or Italian bread
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, 1 cup water, salt, several generous grinds of black pepper. Tear the slice of bread into pieces and add it to the soup. Turn up the heat and bring the soup to a boil. Drop the heat until the soup simmers and cook for 9 minutes.
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 more water and blend again.
Ladle into bowls.