Creamy Vegan Tomato Soup

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


  • 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


  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.