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    Home » Soups and Salads » Cream of Tomato Soup

    Cream of Tomato Soup

    by Lainey · Posted: Jan 31, 2021 · This post may contain affiliate links ·

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    Here’s a simple Cream of Tomato Soup full of flavor and naturally thickened without heavy cream or cream cheese.

    two bowls of cream of tomato soup with a stainless spoon beside each bowl

    Health Benefits of Tomatoes

    • Great source of lycopene which is an antioxidant
    • Has a high content of vitamin C and potassium
    • Good source of fiber
    • Contains vitamin K which helps in blood clotting
    • Has folate which is beneficial for pregnant women

    Tips & Variations:

    • If you have some basil, you can cut off fresh basil leaves and sprinkle some on top of the soup before serving for an added gourmet touch.
    • Take the tomato soup to the next level of deliciousness, by using roasted tomatoes. Peel off the skin and dice before adding to the pot. I promise it will have a delicious, earthy taste to it.
    • Do you love an extra kick to your soup? Add a dash of smoked paprika and red pepper flakes!

    How to Make Cream of Tomato Soup:

    Listed below are all the ingredients you will need:

    • olive oil
    • yellow onion
    • fresh ginger
    • garlic
    • ground cumin
    • ground coriander
    • ground turmeric
    • salt
    • cayenne
    • vegetable broth
    • canned tomatoes
    • sugar 
    • coconut milk
    • lime juice

    ingredients of cream of tomato soup

    Because this recipe is a soup, I love to dice the spices as tiny as I can, like so:

    minced ginger, onion and garlic on a white board with a blue handle on each side

    Heat oil over medium heat in a large pot. Add onion and cook for 5 minutes until translucent and lightly browned, stirring regularly:

    sliced onions cooked in a large pot

    Add ginger and garlic. Cook for an additional 1 minute. Add cumin, coriander, turmeric, salt, and cayenne. Cook for 30 seconds. Pour in vegetable broth all at once. Stir vigorously to deglaze the pan:
    spices and vegetable broth cooked in a pot 

    Reduce heat to medium-low and add tomatoes and sugar. Bring to a simmer and cook for 20 minutes:

    tomato soup cooked in a pot

    Remove from heat and puree with an immersion blender or in batches in a regular blender. If you don’t have an immersion blender, blend in batches using a blender. Return to the pot and add coconut milk. Return to heat if necessary:

    tomato soup puree cooked in a pot and stirred with a wooden ladle

    Just before serving, stir in lime juice. This creamy soup is so easy to do!

    cream of tomato soup poured on a small white bowl

    In less than  40  minutes,  you have a gluten-free and delicious vegan tomato soup.2 servings of cream of tomato soup

    This recipe is great for cold nights or anytime that you crave a warm soup.

    a bowl of cream of tomato soup beside a stainless spoon and 2 slices of lime

    Frequently Asked Questions

    Q: Can you freeze this tomato soup?

    A: Yes, tomato soup freezes well. Before serving, just defrost and reheat.

    Q: What do you dip in tomato soup?

    A: I love to dip freshly made garlic bread into a hot creamy tomato soup.

    Q: How do you thicken tomato soup?

    A: To thicken tomato soup more, you can add cornstarch just before taking it off from the heat.

    Q: Can you use fresh tomatoes for this recipe?

    A: Yes, using fresh tomatoes for this recipe is possible.

    Q: What kind of coconut milk did you use?

    A: I used canned coconut milk but you can use freshly squeezed coconut milk when it is available.


    Here are more vegan recipes to try!

    • Easy Vegan Chili
    • Vegan Chicken Afritada
    • Lemongrass Soup
    • Vegan Thai Noodle Soup
    • Vegan Macaroni Soup
    2 bowls of cream of tomato soup
    Print Recipe Leave a Comment
    5 from 1 vote

    Cream of Tomato Soup

    Cream of Tomato Soup is such a filling, mildly thick, and comforting kind of soup made of healthy ingredients and so easy to prepare.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Vegan
    Cuisine: American
    Keyword: Cream of Tomato Soup, vegan cream of tomato Soup
    Servings: 4 servings
    Author: Lainey

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium yellow onion diced
    • 4 tablespoons minced fresh ginger
    • 3 cloves minced garlic
    • 1 tablespoon ground cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons ground turmeric
    • ½ teaspoon salt
    • ¼ teaspoon cayenne
    • 1 ½ cups vegetable broth
    • 28 oz canned tomatoes diced
    • 2 teaspoons sugar
    • ½ cup coconut milk
    • 2 tablespoons lime juice

    Instructions

    • Heat oil over medium heat in a large pot. Add onion and cook for 5 minutes until translucent and lightly browned, stirring regularly.
    • Add ginger and garlic and cook for an additional 1 minute. Add cumin, coriander, turmeric, salt, and cayenne, cook for about 30 seconds.
    • Pour in vegetable broth and stir vigorously to deglaze the pan. 
    • Reduce heat to medium-low and add tomatoes and sugar, then bring to a simmer and cook for 20 minutes.
    • Using an immersion blender, puree the soup, then add coconut milk and serve.  (If you don't have an immersion blender, blend in batches using a blender.)
    • Just before serving, stir in lime juice.
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!

     

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