This Creamy Tomato Soup recipe is so easy to make and is loaded with lots of veggies. Thickened and made creamy with potatoes, this soup is a gluten free and vegan way to enjoy your veggies.
Because who doesn’t love a good bowl of tomato soup?
Rich and creamy without any added cream or butter or flour, this soup is good and good for you.
There’s something very special about this here soup. I’m telling you, this isn’t your standard plain-jane tomato soup. This is your super healthy, packed with veggies, you’re going to want to come back for seconds kind of soup. And made completely vegan and gluten free too.
Tomato soup is just such a classic. And tomato soup that doesn’t come out of a can is pretty much the best! I can’t think of too many people who don’t feel all warm and cozy with a bowl of tomato soup… Well, in fact, my Dad comes to mind. He is a full blown hater of all things tomato and all things cheese. Crazy. Yes, I know. In my 26 years, I have yet to understand it and it might take me about 26 more to actually wrap my mind around it.
Sorry, Dad, you aren’t going to like this one.
But everyone else, get your spoons out and ready because this is a good one. I promise!
MORE ABOUT THIS CREAMY TOMATO SOUP RECIPE: TIPS AND TRICKS
I love how easy this soup is to make. Everything is roughly chopped, thrown into a pot, simmered gently for a little while and blended to smooth and silky perfection. It’s so good.
The tomatoey base of this soup is a combination of canned whole tomatoes and tomato paste (2 pantry ingredients I always have on hand).
And the veggie-content is taken to the max with onions, carrots, celery, garlic, potatoes, lots of fresh herbs and your favourite green vegetable like zucchini or broccoli too. So many veggies (and you’d really never know it!).
The tomatoey-veggie flavour is rounded out with a little bit of dried Italian herb blend, balsamic vinegar and if you’d like a little drizzle of honey. The honey counteracts that super acidic taste some tomatoes (especially canned tomatoes) have really made this a well-rounded soup. You can, of course, play around with the flavour and add as much or as a little honey as you’d like.
For blending it all together, I use my Vitamix for the most silky-smooth soup going. A food processor or hand blender will also do the trick as well. Just make sure to blend the soup really well to ensure you don’t bite down on any large pieces of broccoli.
This soup is rich and creamy but totally healthy and gluten free. And the most perfect lunch or quick weeknight dinner if there ever was one. Especially, when garnished with lots of fresh herbs, maybe a drizzle of spicy chili oil or crushed red pepper flakes and even some garlicky toasts for dipping.Print
This Creamy Tomato Soup recipe is so easy to make and is loaded with loads of veggies. Thickened and made creamy with potatoes, this soup is a gluten free and vegan way to enjoy your veggies.
- 2 tablespoons olive oil
- 1 cup onion, chopped (about 1 medium onion)
- 2–3 cloves garlic, minced or finely grated
- 1 cup carrot, peeled and chopped (from 1 medium carrot)
- 1 cup potato, peeled and chopped (from 1 medium potato)
- 1/2 cup celery, chopped (from 1–2 stalks of celery)
- 1 cup broccoli florets, chopped*
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried Italian herb blend
- 2 tablespoon tomato paste (sodium free is preferred)
- 1 can (28 oz) no salt added whole tomatoes with their juices
- 4 cups Vegetable Stock
- 1/2 cup fresh herbs like basil or parsley, roughly chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup, or to taste (or use honey if not vegan)
- For serving: garlic toasts, fresh herbs, chili oil or extra virgin olive oil, red pepper flakes
- In a large soup pot, heat olive oil over medium heat. Add onion and cook until just translucent, about 5 minutes. Add garlic, carrots, potato, broccoli or other green vegetable, celery and cook until garlic is very fragrant, about 2 minutes.
- Add salt, pepper, oregano, Italian blend and tomato paste to the pot, stirring until all the veggies are coated.
- Add the tomatoes and their juices and stir to release any browned bits from the bottom of the pot. Add the vegetable stock and then the fresh herbs.
- Bring soup to a boil then reduce and simmer until the potatoes are very tender, about 20 minutes.
- Stir in balsamic vinegar and honey and continue to simmer for a couple minutes more.
- Remove soup from heat and using an immersion blender or in batches use a high-speed blender or food processor to puree the soup until very smooth smooth.
- Serve warm with garnishes of choice. Store leftover soup in an air-tight container in the fridge for up to 4 days. This soup freezes very well too.
*or use other green vegetable like zucchini, green bell pepper or spinach
Prep time include time to chop the veggies and blending into a smooth puree.