There’s something undeniably comforting about a bowl of creamy tomato soup, with its velvety texture and rich, tangy-sweet flavor.
This recipe delivers a luscious blend of ripe tomatoes, aromatic herbs, and a touch of cream, creating a dish that’s both indulgent and nourishing.
Perfect for chilly evenings or a quick lunch, it’s ready in just 45 minutes, making it a go-to for busy days.
The first spoonful brings a burst of vibrant tomato essence, balanced by a silky smoothness that’s utterly satisfying.
With only 15 minutes of prep and 30 minutes of cooking, this soup is as easy to make as it is delicious.
Pair it with crusty bread or a grilled cheese sandwich for a meal that feels like a warm hug in every bite.
What You’ll Need for Creamy Tomato Soup?
- 3 garlic cloves, unpeeled
- 4 medium fresh tomatoes (see note)
- 1 small yellow onion, sliced into quarters
- 1 (14-oz) can diced tomatoes
- 1/3 cup cooked chickpeas (or canned, drained and rinsed)
- 1 tablespoon balsamic vinegar
- ½ teaspoon maple syrup (or honey as a substitute)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon extra-virgin olive oil, plus extra for roasting
- ¼ to ½ teaspoon red pepper flakes (adjust to taste)
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
- For the croutons (optional):
- 8 slices SimplyNature 7 Grain Bread
- Heaping ½ cup Earth Grown Vegan Mozzarella (or any cheese of choice)
How to Make Creamy Tomato Soup
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Roast the vegetables: Wrap the garlic cloves in foil and place them on the baking sheet along with the whole tomatoes and onion wedges. Drizzle with olive oil and a pinch of salt and pepper. Roast for 20–25 minutes, or until the tomatoes and onions are well browned.
- Prepare the soup base: Peel the roasted garlic and transfer it to a blender along with the roasted tomatoes and onions.
- Blend the soup: Add the canned tomatoes, chickpeas, balsamic vinegar, maple syrup, thyme leaves, 1 tablespoon olive oil, red pepper flakes, sea salt, and black pepper to the blender. Blend until creamy (use a Vitamix for best results, or blend longer with a regular blender). Taste and adjust seasonings as needed. If the soup isn’t hot, transfer it to a pot to reheat.
- Make the croutons (optional): Reduce the oven heat to 400°F and line the baking sheet with fresh parchment paper. Sprinkle 4 slices of bread with a thin layer of cheese, then top with the remaining slices to make sandwiches. Drizzle the outsides of the bread with olive oil. Bake for 8 minutes, or until the cheese is melted and the bread is golden brown. Let cool completely before slicing into croutons.
- Serve: Ladle the soup into bowls and top with croutons (some in the soup, some on the side). Garnish with fresh thyme, red pepper flakes, and chickpeas, if desired.
Perfect Pairings: Serving Suggestions
This creamy tomato soup is a star on its own, but it shines even brighter with the right accompaniments.
Serve it with a side of garlic bread or a grilled cheese sandwich for a classic comfort meal. For a lighter option, pair it with a crisp green salad dressed with a tangy vinaigrette.
Don’t forget to sprinkle extra fresh thyme or red pepper flakes on top for a burst of flavor!
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Add a splash of heavy cream or coconut milk for extra richness.
For a smoky twist, swap the balsamic vinegar for smoked paprika or a dash of liquid smoke. If you’re not a fan of chickpeas, try white beans or leave them out entirely. The possibilities are endless!
Keep It Fresh: Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally.
If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency. For longer storage, freeze the soup in portion-sized containers for up to 3 months.
Crouton Hack: Time-Saving Tips
Short on time? Skip the homemade croutons and use store-bought ones instead. Alternatively, toast slices of bread with a sprinkle of garlic powder and olive oil for a quick, crunchy topping.
If you’re making the croutons ahead, store them in an airtight container to keep them crisp until serving.
Blend It Right: Equipment Guidance
A high-speed blender like a Vitamix works wonders for achieving that silky-smooth texture. If you’re using a regular blender, blend the soup in batches and let it run a bit longer to ensure it’s creamy.
For a chunkier texture, pulse the blender a few times instead of blending continuously. Always be cautious when blending hot liquids—leave the lid slightly ajar to let steam escape.
Creamy Tomato Soup
Ingredients
- 3 cloves garlic, unpeeled
- 4 medium fresh tomatoes* (see note)
- 1 small yellow onion, sliced into quarters
- 1 (14-oz) can diced tomatoes
- 1/3 cup cooked chickpeas
- 1 tablespoon balsamic vinegar
- ½ teaspoon maple syrup
- 2 teaspoons fresh thyme leaves
- 1 tablespoon extra-virgin olive oil
- ¼ to ½ teaspoon red pepper flakes
- Heaping ½ teaspoon sea salt
- freshly ground black pepper
for the croutons: (optional)
- 8 slices SimplyNature 7 Grain Bread
- heaping ½ cup Earth Grown Vegan Mozzarella
Instructions
- 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.