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Creamy Tomato Soup

Creamy Tomato Soup

  • Total Time: 55 minutes
  • Yield: 6 1x


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 delicious way to enjoy your veggies.


  • 2 tablespoons olive oil
  • 1 cup onion, chopped (about 1 medium onion)
  • 23 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 12 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


  1. 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.
  2. Add salt, pepper, oregano, Italian blend and tomato paste to the pot, stirring until all the veggies are coated.
  3. 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.
  4. Bring soup to a boil then reduce and simmer until the potatoes are very tender, about 20 minutes.
  5. Stir in balsamic vinegar and honey and continue to simmer for a couple minutes more.
  6. 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.
  7. 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.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes