creamy tomato soup

Enjoy your own bowl of Panera Bread Creamy Tomato Soup, even more, when you make it at home.&nbsp;

Panera Creamy Tomato Soup (Vegetarian)

olive oil

white onions

garlic

salt

tomato puree (4

basil

oregano

vegetable stock

heavy cream

sugar

salt and black pepper

In a large pot, over medium heat add olive oil and add chopped white onion.&nbsp; &nbsp;Sprinkle 1/2 salt teaspoon on top.&nbsp; &nbsp;Saute until onions are transparent.&nbsp;&nbsp;

Add chopped garlic and saute until the garlic becomes fragrant.&nbsp; &nbsp;

Add tomato puree, basil, oregano, vegetable stock, and heavy cream.&nbsp; &nbsp;Reduce heat to simmer. Simmer for about 10 to 15 minutes.&nbsp;

Taste, and if the soup is too acidic add sugar.&nbsp; Season with salt and black pepper to taste.&nbsp;

Puree soup with either an immersion blender or by carefully pureeing soup in a blender.&nbsp; &nbsp;

Creamy Tomato Soup has a flavorful rich creamy base that is chock full of blended fresh veggies and perfect seasonings.

Creamy Tomato Soup

butter

white onion, diced

carrot (- diced)

garlic (- finely diced)

flour

vegetable broth

water

tomato paste

tomatoes (- large can)

potatoes (- yukon gold, peeled and cut bite size chunks)

sea salt

black pepper

Heat the vegan butter in a large soup pot. Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.

Add the garlic and saute a couple more minutes.

Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.

Pour in the broth, water, tomato paste and tomatoes. Stir to make sure the roux is all mixed into the liquid. Add the basil.

Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.

White this is cooking cover the potato pieces with water in a separate saucepan.

Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.

When the tomato mixture is done remove from heat and let cool.

Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.

Return the tomato soup to the pot by pouring it through a sieve.

Reheat the soup and add the coconut milk, potatoes, salt and pepper. Do not bring to a boil just heat through on medium-high.

Taste to see if you need more salt or pepper. They can always add a little at the table.

Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable (see notes)!

Simple Tomato Soup

ghee, butter

onion,

carrots, thinly sliced (or sub celery or red bell pepper)

tomatoes

honey sugar

salt, more to taste

pepper

basil leaves

cayenne (optional, but good)

cream

sour cream- optional!

Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.

Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it&#8217;s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.

Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.

Taste and adjust salt and sugar. Add a little pinch of cayenne.

Serve in bowls with basil ribbons, pesto, croutons, pecorino, or fresh little tomatoes (halved).

Absolutely the best tomato soup I've ever had!!!!!! I subbed the cream for coconut milk and left out the salt. This one is a keeper!!! Thank you!!

Made this for dinner.  Excellent.  I used carrots, celery and red bell pepper in it.  I doubled the recipe.  I’ll freeze some and use some in a creamy Parmesan pasta sauce.

Wonderful! I've been looking for a really good vegan tomato soup recipe, and this  is it!

This soup is so good. I really appreciated the dairy free option. I thought I wouldn’t ever be able to have a great tomato soup ever again. I was happy that I was wrong!

Nice recipe, my mum's new favourite soup recipe. 

You've set the bar  of expectations pretty high for me now hehe

I made the vegan version as I was curious, cashew was a great substitute for milk/cream. 

Thank you :)

This is the best tomato soup I’ve ever had. Noting used items: olive oil, fresh tomatoes, onion, celery, water, vegan chicken bullion, I had to use dried basil, sugar, salt and pepper &amp; 1/2 cup cashews soaked in hot water and blended and added some light life buffalo tempeh to increase protein to 10 grams per serving. Love it! Keep recipe for sure. Thank You

https://content.jwplatform.com/videos/NuNDlcVZ.mp4

Simple Tomato Soup can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. Vegan-adaptable. Video.

Simple Tomato Soup Video 

Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.

Creamy Tomato Soup Recipe

unsalted butter

yellow onions ((3 cups finely chopped))

garlic ((1 Tbsp minced))

56 oz crushed tomatoes ((two, 28-oz cans) with their juice, preferably San Marzano)

chicken stock

Tbsp sugar (or added to taste)

tsp black pepper (or

heavy whipping cream (or

parmesan cheese (freshly grated, plus more to serve)

Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.

Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*

Ladle into warm bowls and top with more parmesan and chopped fresh basil.

https://www.youtube.com/watch?v=MkULY-TuRz0

This Creamy Tomato Soup is easy, comforting, and has a rich flavor. Watch the easy video tutorial and you’ll be craving a bowl of tomato soup paired with a gooey Grilled Cheese Sandwich.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

TOMATO SOUP INGREDIENTS:
►4 Tbsp unsalted butter
►2 yellow onions (3 cups finely chopped)
►3 garlic cloves (1 Tbsp minced)
►56 oz crushed tomatoes (two, 28-oz cans) with their juice
►2 cups chicken stock
►1/4 cup chopped fresh basil plus more to serve
►1 Tbsp sugar add sugar to taste to combat acidity
►1/2 tsp black pepper or to taste
►1/2 cup heavy whipping cream
►1/3 cup Parmesan cheese freshly grated, plus more to serve

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/tomato-soup-recipe/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping all the veggies
2:00 How to cook tomato soup
3:29 How to make creamy tomato soup
3:54 Adding cream and cheese
4:34 Taste test
6:35 Serving tomato soup with grilled cheese

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The Best TOMATO SOUP RECIPE I Ever Made

This homemade tomato soup recipe is the ultimate winter comfort food!

medium fresh tomatoes* (see note)

onion

chickpeas

balsamic vinegar

maple syrup

thyme leaves

red pepper flakes

Heaping ½ teaspoon sea salt

SimplyNature 7 Grain Bread

Earth Grown Vegan Mozzarella

Preheat the oven to 450° F and line a baking sheet with parchment paper.

Wrap the garlic cloves in a piece of foil and place it on the baking sheet along with the whole tomatoes and the onion wedges. Drizzle with olive oil and a pinch of salt and pepper and roast for 20 to 25 minutes, or until the tomatoes and onions are well browned. Peel the garlic and transfer the roasted vegetables to a blender.

Reduce the oven heat to 400° F and line the baking sheet with a fresh sheet of parchment paper.

To the blender, add the canned tomatoes, garbanzo beans, balsamic vinegar, maple syrup, thyme leaves, 1 tablespoon olive oil, red pepper flakes, ½ teaspoon sea salt, and freshly ground pepper and blend until creamy (a Vitamix is ideal here. If using a regular blender, just blend longer!). Taste and adjust seasonings as desired. At this stage, the soup should still be hot. If not, pour it into a pot to reheat it.

Make the croutons: Sprinkle 4 slices of the bread with a thin layer of cheese. Top with the remaining bread slices to make sandwiches and drizzle the outsides of the bread with olive oil. Bake until the cheese is melted and the bread is golden brown, about 8 minutes. Let cool completely before slicing into croutons so that the cheese doesn’t ooze out when you cut it.

Serve the soup with the croutons (some in the soup, some on the side) and additional fresh thyme, red pepper flakes, and chickpeas, if desired.

This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it&#039;s loaded with hidden vegetables.

Creamy Tomato Basil Soup

tomatoes (, with the juice)

carrots (, finely diced (about 1 cup))

celery

chicken broth

oregano leaves

all-purpose flour

parmesan cheese

half and half ((or whole milk))

Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.

Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.

Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.

In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.

Add a big ladle full of the soup to the roux--it will start to form a thick paste.  Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.

Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.

Store tomato basil soup covered in the refrigerator for up to one week.

Try it served in a yummy homemade bread bowl!

https://content.jwplatform.com/videos/0bFrBUVj.mp4

This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it’s loaded with hidden vegetables. I’ve also included instructions for how to make it in the slow cooker and instant pot!

Tomato Basil Soup

Creamy Tortellini Soup with Sausage

400 g/14 oz fresh cheese tortellini

mild Italian sausage, no casings

red bell pepper, thinly sliced

shallots, finely chopped

garlic cloves,

g/1 oz grated Parmesan

thyme,

tsp each: dried oregano, dried sage, smoked paprika, black pepper

tsp red pepper flakes,

nutmeg

salt,

Get all the prep done before you start...

Get all the prep done before you start cooking: mince the garlic, finely chop the shallots and thinly slice the bell pepper. Remove the casings from your sausage.

Heat oil and butter in a large pot...

Heat oil and butter in a large pot over medium. Add bell pepper, sauté for 5 minutes, stirring from time to time. Add onion and garlic, cook for 2 minutes.

Add sausage and spices, break up the meat...

Add sausage and spices, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, 5 minutes. Pour in chicken broth and bring to a boil. Add tomato paste and puréed tomatoes, cook for 15 minutes.

Add tortellini, cook for 2 minutes. Then pour...

Add tortellini, cook for 2 minutes. Then pour in cream and add Parmesan. Stir to combine, simmer for 1 minute. Taste and adjust salt.

Finish off with some extra red pepper flakes,...

Finish off with some extra red pepper flakes, black pepper and fresh thyme. Enjoy!

A creamy, spicy tomato soup that’s a delicious new twist on a classic! Plant-based, gluten-free, and made with just 10 ingredients in 1 pot!

Creamy Chipotle Tomato Soup (1 Pot!)

celery, finely diced ((2 stalks celery yield ~3/4 cup or 90 g))

medium carrot, finely diced ((1 medium carrot yields ~3/4 cup or 100 g))

garlic, finely minced

tsp sea salt

chipotle peppers

Tbsp adobo sauce ((from a can of chipotle peppers

coconut milk

coconut milk and/or adobo sauce

Chili Lime Roasted Pepitas

Garlic Bread

In a large pot or Dutch oven, heat olive oil over medium-low heat. Add onion and cook, stirring occasionally, until softened and translucent — about 3 minutes. Add the celery and carrots, and stir to combine. Turn the heat to medium and sauté for 4-5 minutes, or until the veggies are fragrant and brightened in color.

Add the garlic, salt, oregano, chipotle pepper(s), and adobo sauce. Mix well, and smash the chipotle pepper with a wooden spoon to break it up slightly. Cook for 2 minutes more.

Add the fire-roasted tomatoes and the water, and stir. Bring to a boil, then reduce to a simmer and cover, cooking for 10 minutes, or until the carrots are very tender.

Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool for at least 10 minutes first to avoid an explosion). Using a high-speed blender will give you a smoother soup! But we don’t mind the slight texture the immersion blender leaves behind.

Once the soup is blended, add the coconut milk and return the soup to a slight simmer, just to heat it through. Enjoy warm! It’s delicious served with grilled &quot;cheese&quot; sandwiches, vegan &quot;tuna&quot; melts, or garlic bread. Optionally, garnish with swirls of coconut milk and adobo sauce (if you like it extra spicy!) and Chili Lime Roasted Pepitas.

Leftover soup will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed through.

https://www.youtube.com/watch?v=8p6fEolIr6c

A creamy, spicy tomato soup that’s a delicious new twist on a classic! Plant-based, gluten-free, and made with just 10 ingredients in 1 pot!

Full Recipe: https://minimalistbaker.com/creamy-chipotle-tomato-soup-1-pot/
 
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Creamy Vegan Chipotle Tomato Soup | Minimalist Baker Recipes

This healthy Instant Pot Tomato Soup tastes slow simmered in a fraction of the time. Made with pantry ingredients and delicious year-round!

Instant Pot Tomato Soup

DeLallo Private Reserve Extra Virgin Olive Oil (plus additional

carrots

garlic (about 1 tablespoon)

vegetable broth or chicken broth

DeLallo San Marzano Style Crushed Tomatoes

dry-packed sun-dried tomatoes

honey

springs fresh thyme (or ½ teaspoon dried thyme leaves)

Saute

Set your Instant Pot to SAUTE. Add the oil, onion, and carrot. Saute until the onion is tender and beginning to turn translucent, about 3 minutes.

Cook

Add the garlic and cook 30 additional seconds, just until fragrant.

Scrape

Splash in the vegetable broth. With a wooden spoon or rubber spatula, scrape along the bottom of the pot to remove any stuck on bits of food.

Stir

Stir in the crushed tomatoes, sun-dried tomatoes, honey, salt, and pepper. Place the thyme on top (if using dried, stir it in).

Close and seal the Instant Pot. Set to cook on HIGH pressure (Manual/Pressure Cook) for 15 minutes. (The pot will take about 10 minutes to come to pressure, then the timer will start). Once the 15 minutes timer has elapsed, let the pressure release naturally for 10 minutes. Carefully vent to release any remaining pressure and open the lid. Remove the thyme stems.

Puree

With an immersion blender, puree the soup until smooth and creamy. You also can carefully transfer the soup to a blender or food processor in batches, and blend it that way. Be careful not to overfill your blender, as hot soup can easily splatter.

Return any pureed soup to the Instant Pot (if needed). Stir to recombine and adjust the seasonings to taste.

Serve

Ladle into serving bowls and sprinkle with fresh basil. Serve hot with a light drizzle of olive oil and crotons on top.

Gosh, this 5-Ingredient Creamy Tomato Soup Recipe is so so delicious and so simple! Plus, it only takes 30 minutes to throw together.

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