Creamless Cream of Tomato Soup
Experience the cozy comfort of "Creamless Cream of Tomato Soup," a wholesome twist on the classic that skips the heavy cream without sacrificing richness. This simple yet satisfying recipe combines fragrant olive oil, aromatic garlic, and a medley of fresh vegetables like onion, carrot, and celery for a hearty base. Highlighted by the naturally sweet, tangy depth of San Marzano tomatoes and simmered with low-sodium vegetable broth and a hint of bay leaf, this velvety soup is blended to creamy perfection using only plant-based ingredients. Ready in just 45 minutes, it’s a dairy-free, vegan-friendly delight that’s both nourishing and versatile. Top with fresh basil leaves for a burst of flavor and pair with crusty bread for an irresistibly comforting meal. Perfect for weeknight dinners or a warming lunch, this soul-satisfying recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 1 medium Carrot (diced)
- 1 medium Celery stalk (diced)
- 28 ounces Canned whole peeled tomatoes (preferably San Marzano)
- 3 cups Vegetable broth (low sodium)
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 6 leaves Basil leaves (fresh, optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes, until soft and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned whole peeled tomatoes with their juice. Use a wooden spoon to break the tomatoes into smaller pieces.
Add the vegetable broth and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, allowing the flavors to meld.
Remove the bay leaf from the pot and discard it.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches to puree.
Season the soup with salt and ground black pepper. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish each serving with a fresh basil leaf, if desired.
Serve warm with crusty bread or a side of your choice.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3868 mg | 168% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 45.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
