This Easy Creamy Tomato Soup is healthy, delicious and ready in less than 30 minutes! Pair it with cauliflower gnocchi (our fav) or grilled cheese for a family friendly meal.
We are pretty obsessed with the low sodium roasted red pepper & tomato soup from Trader Joe’s, but the last few times I have been to any grocery store, they’ve been all sold out of tomato soup, and countless other canned goods…
The silver lining is that this forced me to get creative and make my own! I have been wanting to attempt tomato soup for a while now anyway. I’m pleased to say that my first try was a wild success. Ethan and I both loved it!
ingredients you need:
This recipe consists of mostly pantry staples plus a few special ingredients that you might have to go out and grab:
- Canned diced tomatoes
- Tomato sauce
- Tomato paste
- Minced garlic
- Vegetable broth
- Half & half
- Salt & pepper
- Italian seasoning
- Olive oil
- Half & half or heavy cream
- Everything But The Bagel Seasoning — optional, but highly recommended
equipment you need:
Ethan and I prefer for our tomato soup to be smooth and creamy, so I decided to blend it up in my Ninja Blender. If you don’t have a good blender for this OR just prefer chunky soup, you can skip that step and go straight to lowering the heat & adding in the cream. Otherwise, you will need the following:
- Medium-sized soup pot
- Large, high-power blender
what to serve easy creamy tomato soup with
I think it goes without saying that tomato soup and grilled cheese go together like peanut butter and jelly. We served up our leftovers of this soup along with grilled cheese made with whole grain Seedtastic bread from ALDI and Cabot Cheese cheddar and it was amazing.
Our favorite way to eat tomato soup these days is with air-fried cauliflower gnocchi in it, along with Everything But The Bagel seasoning. You can find both of these at Trader Joe’s, and I have to give credit to Dash Of Mandi for the tomato soup + gnocchi idea!
tomato soup recipe inspired by Cookie + kate
If you have never made a Cookie+Kate recipe, you are seriously missing out. When I knew I wanted to create a tomato soup recipe, I did a quick Google search and she was one of the first to pop up. I went to her blog over all the others because her recipes have NEVER let me down.
Kate’s recipe inspired mine, but they do have quite a few differences. Hers includes Great Northern beans (interesting touch) and mine does not; mine contains cream, and hers does not. Plus a few other things — but I can assure you they are both delicious. If you want to check hers out for an option that is cream-free, click here!
Easy Creamy Tomato Soup
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 2 tsp minced garlic
- Salt to taste
- 2 Tbsp tomato paste
- 14.5 oz diced tomatoes low sodium, if available
- 1 cup vegetable broth low sodium
- 8 oz tomato sauce
- 1/2 Tbsp ghee or butter
- 1/2 tsp italian seasoning
- 1 cup half & half or heavy cream
- Fresh cracked black pepper to taste
- Everything But The Bagel Seasoning optional topping
- In a medium-sized soup pot, drizzle some extra virgin olive oil over medium heat. Add the diced onion, minced garlic and a pinch of salt. Stir until the garlic is fragrant and onion is translucent, about 5 minutes.
- Add the tomato paste and stir it in for about 30 seconds.
- Add the can of diced tomatoes (with the liquid; NOT drained), tomato sauce, vegetable broth, Italian seasoning, and ghee, and stir to combine.
- Increase to medium-high heat and bring the mixture to a simmer. Cook for about 8-10 minutes, stirring occasionally.
- Remove the pot from heat and give it another 8-10 minutes to cool.
- Next, carefully pour the soup mixture into your blender, and blend until smooth. Once soup has reached desired texture, pour it back into your soup pot.
- Place the pot back over low-medium heat, and add 1 cup of half & half or heavy cream. Stir well to combine, and let the soup sit over low-medium heat for another 5 minutes or so, stirring occasionally. Add fresh cracked salt & pepper, to taste.
- Serve immediately, and top with Everything But The Bagel Seasoning. Serve alongside grilled cheese or cauliflower gnocchi.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze leftovers for up to 3 months.
Okay peeps – get to cooking! I can’t wait to hear what you think of this Easy Creamy Tomato Soup! Be sure to tag me in your creations on Instagram @wellnessforthewin and pin this recipe on Pinterest so you can refer back later!