Quick, Creamy Tomato Soup (without a Drop Of Cream)

Creamy Vegan Tomato Soup with Croutons - Mom's Kitchen Handbook

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!

 

About this 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 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.

  • It’s healthful.

    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 an easy recipe.

    Saute the ingredients, blend, and serve.

  • It’s flexible.

    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 instead. #vegan Click To Tweet

If you’re looking for other healthy, vegan-friendly soup recipes, you might like:

Instant Pot Lemon and Rice Soup

Red Lentil Coconut Curry Soup

Creamy Roasted Corn Soup from Naturally Ella

 

Creamy Vegan Tomato Soup
5 from 7 votes
Print

Creamy Tomato Soup (without the cream)

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.  

Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4 one-cup servings
Calories 190 kcal
Author katiemorford

Ingredients

  • 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

Instructions

  1. 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.

vegan tomato soup

Comments

12.14.2015 at 1:51 PM #

Jessica @ Nutritioulicious

This is how I like to make tomato soup – no cream, just pure vegetables, olive oil, and deliciousness!

12.14.2015 at 1:51 PM #

katiemorford

I was so surprised how delicious it was without any cream. I actually prefer it over the traditional method.

12.15.2015 at 6:43 PM #

Mel Belle

YUM! Best tomato soup ever and perfect for a cold snowy Park City night. xoxo

12.15.2015 at 6:43 PM #

katiemorford

Music to my ears, Mel Belle! Thanks for joining the conversation 🙂

12.18.2015 at 11:28 AM #

Anne|Craving Something Healthy

I love the idea of adding fennel to tomato soup – and that trick about using bread and olive oil to thicken is one of my favorites! Can’t wait to try this recipe

12.19.2015 at 8:42 PM #

Kara

I really need to make this! My best friend makes a very similar recipe that she recently altered by adding canellini beans instead of the bread. Her kids ate it without a word. Good sign….

12.25.2015 at 10:24 PM #

Sonali- The Foodie Physician

This looks delicious, light and easy! A nice change from all of the heavy holiday meals. Hope you’re having a wonderful holiday weekend and Happy New Year!

12.25.2015 at 10:24 PM #

katiemorford

Thanks Sonali and same to you (P.S. just had your spaghetti squash lasagne again..perfect post-Christmas meal for a crowd)

12.30.2015 at 6:01 PM #

Patti

Adding a few cooked shrimp to the bowl would be great.

12.30.2015 at 6:01 PM #

katiemorford

Yes! Great tip. Thanks for sharing that.

01.05.2016 at 12:20 PM #

Christina

Do you really add the bread and then puree the soup (with the bread in it)? Maybe I read the recipe wrong?

01.05.2016 at 12:20 PM #

katiemorford

Yes. The bread is what give the soup some body…not uncommon, technique-wise, in Italian cooking.

01.08.2017 at 4:20 AM #

Raymond Gouin

I first made the recipe as printed without the fennel (which I did not have) and with the addition of two tablespoons of sugar to cut the acid in the tomatoes. The second time that I made it, I added one-half can of tomato paste for a more intense flavor. Delicious. The absence of the cream makes it a “lighter” dish, so you can serve it as a starter to a dinner without worrying about filing up and not having room for the food that follows. There is, however, a major error in the recipe — you have to make a double batch because it is so delicious and you will want more. 🙂

Rather than use stale bread, my mother (born 1907) used finely crushed Kennedy (brand) common crackers. Acts almost as a flour so that you get a smoother taste.. The brand is still sold.

01.08.2017 at 4:20 AM #

katiemorford

Love all your tips and riffs. And good point re: the cream. It definitely comes off as lighter than a cream-based soup. I will have to look for those crackers!

04.07.2017 at 11:40 AM #

Terri

I am having trouble finding a recipe that does not include olive oil,

04.07.2017 at 11:40 AM #

katiemorford

You could swap in another type of oil if you don’t care for olive oil.

05.19.2017 at 5:45 AM #

Mish

Tried making it and guess what?! It turned out amusingly delicious! Thanks for such a wonderful recipe.
Love.

05.19.2017 at 5:45 AM #

katiemorford

music to my ears!!!

06.18.2017 at 5:41 PM #

Lucy

Just finished making this and it’s delicious! I wanted to let you know how much I appreciate you posting this recipe – it’s surprisingly hard to find one without cream. Thanks so much!

06.18.2017 at 5:41 PM #

katiemorford

So glad you liked it. It’s one of my favorite simple soups.

09.08.2018 at 7:36 AM #

Andy Vaz

I have just made this soup. OMG!!! Delicious!! Thanks for sharing!

09.08.2018 at 7:36 AM #

katiemorford

Yay! One of my personal favorites. Thanks for the comment.

09.10.2018 at 8:43 PM #

Kris

I’ve got to say, this is the BEST tomato soup ever! I made some tweaks, though, based on what I have on-hand. Juat fresh tomatoes, chopped cilantro, and 1 1/2 tomato paste plus the olive oil and water (and of course, the spices). It doesn’t need any garnish, imo. Totally love it! Bookmarked ^-^

09.10.2018 at 8:43 PM #

katiemorford

Great…and love all of your riffs on this. It’s a very simple starter recipe with lots of room to play. Thanks for sharing.

02.27.2019 at 9:59 PM #

Judy Mata

I have this basic recipe as well. I used stewed tomatoes in place of the canned diced tomatoes. Adds a little extra kick. Been doing this for about 30 years. Nice to read all the variations. Thanks.

02.27.2019 at 9:59 PM #

katiemorford

I will try your method next time! Thanks for sharing.

03.08.2019 at 3:24 PM #

Eileen

I didn’t have fennel so I substituted anise seed. I also added a pinches of cumin and dill. I love how it turned out!

03.08.2019 at 3:24 PM #

katiemorford

Those all sound like delicious swaps! So glad you like the soup.

Katie

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