The best tomato soup
My easy cream of tomato soup is vegan, gluten-free and super garlicky and herby. This simple vegan soup with minimal ingredients transforms into a flavorful masterpiece in just a few easy steps. Serve it with some crusty bread or a vegan grilled cheese. This is the stuff dreams are made of.
What makes this the best easy cream of tomato soup?
The big difference in this soup from the regular standard tomato is the addition of roasted garlic and peppers. This soup is really quick to make since we roast the garlic and peppers in the oven while preparing the other steps. The roasted garlic lends another level of flavor. I like my garlic to get very toasty and almost burnt. If you prefer to wrap the garlic in aluminum foil it will get less of a char on the edges. The bell peppers are simply halved and roasted along with the garlic. This simplifies the process in this easy cream of tomato soup.
What kinds of herbs are in this recipe?
This soup is rife with herbal flavors! Add a couple of leaves of sage when cooking the onions to let them crisp up to bring the flavor. Add other fresh herbs at the end right before blending to keep their fresh pop. Any herbs will do, this is a great soup to use up herbs. I love mint, dil, oregano, cilantro and even arugula is good in this. The trick is to use at least ½ cup of fresh herbs.
Is easy creamy tomato soup vegan?
This creamy soup is 100% vegan. The creamy in this Easy Cream of Tomato Soup comes from unsweetened coconut milk. I promise it does not taste like coconut at all. It's perfect for vegan soup because it lends a silky texture that is unrivaled by other plant milks. Finish your soup off with some fresh ground pepper, then serve it with some bread and get ready for the ultimate nostalgic moment.
Ingredients
This soup has very few ingredients.
- extra virgin olive oil
- garlic
- yellow onion
- baby bell peppers
- crushed tomato
- water
- coconut milk
- salt
- maple syrup
- fresh herbs
- black pepper
How to make easy creamy tomato soup
When you see how easy this soup is to make, you will understand why it is a fave.
- Roast Garlic on a pan in the oven by splitting the head in half widthwise and drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred, if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the oven on a sheet pan for 20 mins.
- In a soup pot heat the oil over medium heat, add the onions and cook 5 minutes until starting to brown,
- Add sage if using, to crisp up and cook 3-5 minutes more
- Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt and herbs and bring to a boil.
- With an immersion blender carefully blend the soup until its a smooth puree.
- Serve in bowls with black pepper and grilled cheese or toasted crusty bread.
Tips for making the best soup
To make this soup so quickly and easily, you need an immersion blender. Immersion blenders are sometimes also called stick blenders. They are a long stick with a blade on the end that can be immersed in hot soups to puree and blend easily. An immersion blender is one of the best tools for making soup. Of course you can use a regular blender but that can get dangerous because hot liquids can be volatile. I can't tell you how many times I have had the cover blow off of my blender from the steam pressure and gotten burned by scalding hot liquids. This easy creamy tomato soup is a breeze when you use an immersion blender.
This model is the immersion blender that I own. I love this tool for making soups and sauces. It makes easy work of blending. The bonus is that it comes with an attachment for food processing/ chopping and a nice sized measuring cup. This is an affiliate link, I will earn a small commission, thanks for your support.
Easy Creamy Tomato Soup
Equipment
- sheet pan, soup pot
Ingredients
- 3 tbsp extra virgin olive oil
- ½ head garlic Roasted
- ½ yellow onion cut in strips
- 3 baby bell peppers halved and roasted
- 22 oz can crushed tomato
- 1 cup water
- 15 oz can coconut milk
- 1 tsp salt
- 1 tsp maple syrup
- 12 cup fresh herbs. 3-4 leaves sage, thyme, mint, dill , cilantro, arugula, basil whichever you have on hand.
- 1 black pepper to taste
Instructions
- Roast Garlic on a pan in the oven by splitting the head in half widthwise and drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred, if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the oven on a sheet pan for 20 mins.
- In a soup pot heat the oil over medium heat, add the onions and cook 5 minutes until starting to brown,
- Add sage if using, to crisp up and cook 3-5 minutes more
- Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt and herbs and bring to a boil.
- With an immersion blender carefully blend the soup until its a smooth puree.
- Serve in bowls with black pepper and grilled cheese or toasted crusty bread.
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