Creamy Tomato Soup Vegetarian
Indulge in the comforting richness of this Creamy Tomato Soup, a vegetarian delight that’s bursting with flavor and loaded with wholesome ingredients. This quick and easy recipe combines sautéed onions, garlic, carrots, and celery to build a robust base, while sweet whole peeled tomatoes and fragrant dried herbs like oregano and basil create an aromatic depth. The soup is puréed to silky perfection and finished with your choice of heavy cream or a plant-based alternative, making it equally appealing to vegans and vegetarians. Perfect for meal prepping or a cozy family dinner, this velvety tomato soup pairs beautifully with crusty bread or a classic grilled cheese. Ready in just 45 minutes, it’s a comforting, one-pot recipe that will become a go-to favorite. Try it today and enjoy a warm bowl brimming with classic flavors and creamy indulgence!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, chopped
- 1 stalk celery stalk, chopped
- 28 ounces canned whole peeled tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream or plant-based cream alternative
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon sugar (optional, to taste)
- 4 leaves fresh basil leaves (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic, chopped carrot, and celery. Sauté for another 5 minutes until vegetables are slightly softened.
Add the canned whole peeled tomatoes (with their juice), vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing flavors to meld together.
Carefully use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if using a blender.
Stir in the heavy cream or plant-based cream alternative. Add sugar if needed to balance acidity.
Taste and adjust seasoning with more salt and pepper if desired.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm with crusty bread or grilled cheese, if desired.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 61.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3184 mg | 68% | |
*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.
