Creamy Tomato Soup
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Creamy tomato soup is a favorite of mine. So are wholesome and hearty recipes that I can whip off in no time.
Five key ingredients and five minutes later, and I was happily slurping.
The recipe is inspired by Panera Bread’s Vegetarian Creamy Tomato Soup. Their philosophy centers around Good Goes In. Good and wholesome ingredients going in, good and wholesome soup going out.
I have fond memories of Panera because it was a regular lunch spot for my co-workers and I years ago when I was living in Chicago. With those brutal winters, nothing hit the spot better than a warm bowl of soup. Or their warm cookies. It was 90F in Aruba when I made this soup, but that didn’t stop my family from devouring the whole batch the same day.
Here in Aruba, obtaining anything from instant pudding mix to a fresh zucchini can be challenging. Therefore, the ingredient list for the soup is very short and focuses on readily available ingredients. I’ve read too many soup recipes that call for a dash of this and a pinch of that and before you know it, there’s twenty pinches and umpteen different spices needed that I don’t keep around. This isn’t that kind of recipe.
The soup is vegan, gluten-free, and comes together by way of a blender and a microwave, perfect for anyone with limited kitchen equipment, or limited time to devote. Healthy and homemade-in-a-hurry.
To make the soup, I blended two 14-5-ounces cans of Del Monte Stewed Tomatoes with Cajun flavors with a handful of raw baby carrots, a drizzle of olive oil, Old Bay Seasoning, and black pepper. I omitted adding salt, because the tomatoes are already salted, and we watch our sodium intake, but salt to taste if desired.
The canned tomatoes get their Cajun name from the addition of green peppers, garlic, onion, celery, and Cajun spices. Between those spices and adding a bit of Old Bay, the soup didn’t need anything else. There’s a tiny bit of heat, and if you’re a heat seeker, add a pinch of red pepper flakes, cayenne, or chili powder to taste.
The creamy factor comes by way of adding, you guessed it, cream. However, real cream is not necessary and two percent milk or milk-alternatives are fine. In order to keep the soup vegan, use almond, soy, or cashew milk, which can be made by soaking one-half cup of raw cashews for an hour and blending them with one about cup of water. Cashew milk is creamier than real cream. Because there’s very little fat in the soup, I don’t mind adding cream or a rich nut-milk or for both flavor, richness, and to feel satiated.
After blending the soup to a smooth texture, transfer it to a microwave-safe bowl or measuring cup, cover with plasticwrap, and warm it. I topped the soup with grated cheese and garnished with a bit of cilantro, which was the singular fresh herb available at the market here. My five-year-old said she liked the mini-trees with fluffy leaves I put in the soup. Rosemary, basil, or oregano would also work well.
Generally, I like a little food with my dip and a little soup with my crackers, and they’re a must-have. I served the soup with mini-toasts, or try croutons, pita bread, breadsticks, or oyster crackers. Some people like dipping cookies in milk, but I take greater pleasure in dipping crackers in soup.
The soup is hearty and filling but not heavy. I just love tomatoes and the soup reminds me of summer tomato season. The acidity of the tomatoes was quieted from the carrots, which add a bit of bulk and heft to the body of the soup, as well as provide a hint of natural sweetness. Some people add a pinch of sugar to their tomato soup but I didn’t find it necessary.
The beauty of soup-making is that there’s plenty of flexibility. In this soup, most any variety of stewed, crushed, fire-roasted, or canned tomato medley may be used. Of course, roasting tomatoes and pureeing them is an option, but it takes longer. And if I would have had a fresh red pepper I would have tossed that into the blender canister as well, like I did in this soup.
The soup is perfect for occasions when I crave something warm and comforting but don’t have the time or desire for complicated or long recipes. Busy weeknights with hungry mouths to feed aren’t the time to simmer anything for hours. This simple soup was such a hit with both my five year old and husband, and he triple-checked with me that I can recreate this recipe when we’re back home San Diego.
Yes, I sure can. In about five minutes, actually.
Based on Panera Bread's popular Vegetarian Creamy Tomato Soup, this healthy-in-a-hurry version has a short ingredients list and it comes together in 5 minutes. Although it's ridiculously easy and fast to make, flavor isn't sacrificed. The soup has a mild kick and plenty of creaminess. Garnish with cheese, the herbs of your choice, and serve with favorite crackers or croutons for an easy, warm and comforting meal.
Ingredients:
two 14.5-ounce cans stewed tomatoes (I used Del Monte Stewed in Cajon flavor
10 baby carrots or 2 regular carrots, peeled and trimmed
2 tablespoons olive oil
3/4 teaspoon Old Bay Seasoning
about 1/2 cup+ cream or milk (I used 2/3 cup, use vegan milk to keep vegan)
1/2 teaspoon black pepper, or to taste
salt, optional and to taste
fresh cilantro for garnishing, optional (rosemary, basil, oregano may be substituted)
shredded cheese (or vegan cheese), for garnishing, optional
Optional variations to taste: fresh or roasted red peppers; red pepper flakes, chili powder, cayenne pepper; onion, onion powder, garlic, garlic powder, favorite seasoning blend; fresh or dried herbs
Directions:
Add tomatoes, carrots, oil, OId Bay, pepper, optional salt, and optional variation ingredients to the canister of a blender and blend until smooth. Add the cream until desired consistency and flavor is achieved.
Transfer soup to microwave-safe bowl or glass measuring cup, and heat on high power to warm, about 2 minutes. Garnish soup with cheese, sour cream, or herbs, and serve immediately. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.
Take care all ingredients used are suitable for your dietary needs, selecting vegan milk and cheese products, or using gluten-free crackers, as necessary.
http://www.averiecooks.com/2012/12/creamy-tomato-soup.html
Related Recipes:
Roasted Carrot and Red Pepper Peanut Soup (vegan, gluten-free, soy-free) – Layered with flavors from smoky roasted carrots and red peppers, roasted peanuts, and creamy coconut milk. Thick, hearty, satisfying, and easy
Sweet Potato Red Pepper and Coconut Milk Soup (vegan, gluten-free, soy-free, microwave-friendly) – Ready in 15 minutes by steaming a sweet potato in the microwave, and pureering it with red pepper and coconut milk for a flavorful, easy, creamy, and extremely fast soup
Roasted Cinnamon-Ginger Delicata Squash – (vegan, gluten-free) So much easier to open than butternut squash, and their skins are edible. If after roasting delicata you don’t devour it all, toss iinto a blender with vegetable stock, a favorite nut milk, roasted potatoes, or other vegetables and blend into soup
Baked Parsnip Fries with Creamy Balsamic Reduction Dip (vegan, gluten-free) – Parsnips are ideal soup-making vegetables, but here I baked them as fries. They have a subtle kick and bite, are are served with an easy cool and creamy dip. Just as tasty and much healthier than fries made from white potatoes
Corn and Double Cheese Dip (vegan, GF, fat free, serve warm or cold) – The dip comes together in less than five minutes and the flavors would work perfectly as a blended soup. Diced tomatoes, green chilis, corn, and cheese could easily be blended for a fast and creamy soup
Caribbean Citrus Roasted Sweet Potatoes (vegan, gluten-free) - Roasted sweet potatoes wedges, seasoned with Caribbean flavors. Sweet potatoes are an excellent addition to soup
As part of the DailyBuzz Food Tastemaker program, I received a stipend to try Panera Bread soups. All thoughts and opinions are my own.
Do you have a favorite soup recipe?
Feel free to leave links to your favorites.
This looks like a delightful way to do soup-an the perfect foil to cheese and bread!
As for my faves, I am forever partial to the rare recipe I am responsible for-like this savory spicy southwest style pumpkin soup:
http://scrumptiousgruel.wordpress.com/2012/04/25/for-one-second-annual-pumpkin-week-in-spring-day-one/
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:24 am
spicy southwest style pumpkin soup – I actually have a combo of sorts of those two recipes in my archives but the pics are so atrocious I didn’t even link back to them….LOL Yours sounds delish!
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I just made Cream of Asparagus soup this week, and will post it next week. It was really good! My favorite soup otherwise, was the Split Pea Soup I made awhile back. Such a comfort food! I’ve never made cream of tomato soup, but I glad to know it’s easy and will give it a try! http://eatmovebalance.com/slow-cooker-split-pea-soup/
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:23 am
Cream of Asparagus sounds awesome and slow cooker soup – need to remember that!
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Recipe in a hurry? You? No…. hehe. You’re SO good at making quick things. If you ever make a cookbook I think that’s what you should write about, you have a gift for it for sure.
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:22 am
Thanks, Leanne. I try to make things approachable because not everyone loves to cook or feels confident in the kitchen. Not to mention, sometimes I just want the quickies!http://www.loveveggiesandyoga.com/wp-admin/edit-comments.php#comments-form
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fabulous soup, averie! it’s COLD here in texas (today… it’ll probably change tomorrow) and i’d love a bowl of this today!!
even though i’m sure it can be annoying for things not to be readily available in aruba, it lends itself to some simple and creative recipes that might not come about if you had your fully stocked pantry! i’m loving these quick and simple posts!
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:21 am
Necessity is the mother of invention & I figure there are times for long and complicated recipes and then there are other times :) Plus, not everyone ‘loves’ to cook so having quick options & recipes may help!
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I love creamy tomato soup, especially on cold days. Definitely with some grilled cheese.
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:19 am
With grilled cheese – it’s the BEST!
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By tomorrow, my veggie drawer will be pared down to a butternut squash and about 1/3 of a bag of baby carrots, so now I have a quick lunch plan before hitting the grocery store again (thank you for this post today)! This sounds yummy and will save me time as I get my last minute pre-Christmas running around done. We are supposed to start getting some snow tonight so soup will be quite fitting!
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:16 am
I love the feeling of paring down the veg drawer before starting fresh with a grocery store trip. Baby carrots + some squash sounds like a blender soup to me :)
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Yum. This looks fantastic – and easy to make so that’s a double win. It’s really crazy windy and cold here today so soup sounds perfect.
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:15 am
It was a double win for sure – easy and fast AND the family went nuts for it!
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as i was putting the kids in the car for school, i gasped when i stepped outside. the hawk was definitely out! my goodness it was cold. i can’t tell you what i would do curl up with a bowl of that gorgeous soup and some crusty bread, right. now. :)
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Looks awesome Averie! I love tomato soup – and with a side of grilled cheese?! To die for!
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:33 am
Grilled cheese would be perfect with it!
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Averie, this soup looks so comforting, healthy, and delicious!
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Ummmmmmmmmmmm will you invite me over? At least my mouth?
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I love that you made this vegan! Tomato soup is such a classic and no fail way to please friends and family.
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Averie @ Averie Cooks replied: — December 20th, 2012 at 7:34 am
Blended soups are so easy to keep vegan – no need to add anything but veggies and a splash of vegan milk or oil and you’re good to go!
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I find tomato soup so simple, yet so comforting that it becomes a favorite. Your addition of Cajun flavors sounds amazing!
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What a great tomato soup!
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Panera Bread is one of my all time favorite places to eat!
As far as soup goes, I adore creamy tomato, as well as broccoli soup, cauliflower soup, and potato soup.
I’m pretty sure I’d like both your pepper soups, one question though, they both look VERY think in the photos, are they truly that thick, if so, I’d probably like them with a bit more liquid in them.
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Averie @ Averie Cooks replied: — December 20th, 2012 at 9:30 am
It’s a bit of an optical & taste illusion. Yes they are thick, but it’s also b/c I pureed those in a Vitamix and it can get sweet potatoes, or any roasted veg, so PURELY smooth and almost fluffy that the puree is almost like puffed, or whipped. The results in a cheapie blender will not appear so thick visually – there will be more texture. And thick is easy to solve regardless; just add more liquid. Thin is another story!
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I love tomato soup, this looks wonderful!
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This is absolutely beautiful! I like the idea of using cashew milk instead of cream. So you’re not a stranger to mid-western winters! (I never understood why Illinois and Michigan are called the Midwest. Aren’t we more in the upper-middle?) :P At any rate, this soup will be needed in the coming days…we’re in for a huge storm! *Thankfully I have my Captain Morgan for good luck and warm thoughts of pirate days* :D
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Averie @ Averie Cooks replied: — December 20th, 2012 at 9:53 am
Kale chip coating mix = soaked cashews and BEST dip/coating ever – old pics but the recipe still works :)
http://www.loveveggiesandyoga.com/2009/10/raw-vegan-kale-chips.html
And I say just put the Captain INTO the soup :)
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Valerie replied: — December 20th, 2012 at 10:01 am
Thanks for the link! I have a feeling the Captain would love this soup too. :D
Good timing, I’m making tomato soup tonight! Wasn’t thinking creamy, but you’ve now got me thinking in that direction…
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Such a lovely rustic soup Averie ~ the color is so pretty too!
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Averie @ Averie Cooks replied: — December 20th, 2012 at 10:59 am
And thanks for all those pins on your pinboards – was trolling around your boards last night and realized you have oodles of my stuff pinnned. Thank you! Sometimes I get an email alert when people pin things using my name and other times I don’t. So I was in the dark on all of those – but thank you!! :)
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How funny. I just made roasted red pepper and tomato soup last night. I needed something healthy and comforting on a particularly chilly night here. This recipe sounds great! My all time favorite soup is my Curried Carrot Coconut and Almond soup. It’s amazeballs and tastes great this time of year! http://afarmerinthedell.com/2012/12/10/curried-carrot-coconut-and-almond-soup/
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Averie @ Averie Cooks replied: — December 20th, 2012 at 10:57 am
The roasted red pepper and carrot soup I linked in the post is great, too! But it involves roasting and we were…already roasting here :) And I used coconut milk in it! Great minds think alike!
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Averie, we are SO on the same page today. I made cream of broccoli soup last night! I wish mine tastes as good as Panera Bread’s creamy broccoli cheese soup! I can only imagine how perfect this soup is and I am dying for a huge bowl of it. It’s so cold here this week! I was going to make a butternut squash soup next, but I think this one may be first. The carrots, the tomatoes, the cream (essential, yes!), and the ease of this recipe makes it a winner. You are all about easy recipes when you are in Aruba and I am loving it. I love your overhead shot and the bowls!
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Averie @ Averie Cooks replied: — December 20th, 2012 at 12:34 pm
I have to say I’d put my version of soup up against Panera’s or one of my other alltime fave’s is the Nordstrom Cafe’s creamy tomato basil. I discovered that Nord even HAD a cafe AND that they had soup when I was pregnant and I lived on saltines & their soup for months :)
The bowl was a $2.25 find at the local market. They had no fresh herbs but they had a singular bowl that I knew would be perfect with the soup :) Easy recipes – yes, by default!
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There’s nothing better than a creamy tomato soup wit a home made pasta. Cheese is a very interesting addition, I’ve never tried it with a tomato soup.
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My soups come from emptying out half empty frozen veggie bags and other freezer leftovers usually but 2 regular favorites are your Sweet Potato Red Pepper and this new one I made this fall where I went a little crazy with the yellow veggies http://wp.me/p26wpj-17G.
I love soup any time of year but especially on rainy nights and with a big chunk of crusty bread!
My husband spent hours making a homemade tomato a few years ago and was too tired / frustrated after to even enjoy it. I think this one of yours will make a lot more practical version. Thanks for sharing it
:)
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Averie @ Averie Cooks replied: — December 20th, 2012 at 2:45 pm
That’s awesome that my Sweet Potato Red Pepper Soup is in frequent rotation – thanks for LMK :)
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INteresting touch with the Old Bay! I am a HUGE fan of that spice. Throw some shrimpies in there, and I’d dive in headfirst.
There is nothing as soothing and comforting as tomoato soup. Even from a can with the red and white label, it is just great.
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Perfect—I need real food real bad. I’ve been over-dosing on sweets, barks, cookies and take out pizza. This is exactly what I need.
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Averie @ Averie Cooks replied: — December 20th, 2012 at 3:11 pm
Savory food never has the WOW factor that sweets do on a blog but in real life, even I have to cry uncle with all the sweets this time of year!
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That looks like the perfect comfort food. Yum! Happy Holidays :)
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I have a couple favourite soup recipes. One is an old family recipe that my great grandma came up with during the depression, another is Pioneer Woman’s cauliflower soup. I could list more favourites … I looooove soup probably more than any other food.
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Averie @ Averie Cooks replied: — December 20th, 2012 at 8:16 pm
PW’s Cauliflower Soup sounds amazing!
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This soup recipe looks so delicious! I like that it only uses 1/2 cup of dairy, Perfect recipe for a cold winter night!
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Averie @ Averie Cooks replied: — December 20th, 2012 at 8:15 pm
And you can keep that vegan, too! Soy/almond/cashew milk, etc!
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Healthy in a hurry, now that’s just my kind of meal!
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OK, now we have something else in common – tomato soup. My fav coming next month. X0 Happy Christmas, Liz
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OHHH I have been looking for a Creamy Tomato Soup! I know what I am getting ready this weekend!
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Love that you vegefied this and gluten free too! I can’t wait to try this because I love that tomato soup from panera but since cutting out meat and dairy I can’t eat it.
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Averie @ Averie Cooks replied: — December 21st, 2012 at 8:05 am
Glad it will work for you!
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Wow. I was literally just wishing for a homemade, creamy tomato soup and I am not even kidding! I am so tired of wanting it but not wanting to use the boxed or canned kind because it isn’t fresh and has way too much sodium. This sounds perfect!! I really am going to make this tonight. I happen to love tomato soup but it also happens to be my boys’ (both) favorite soup of all time – right there with homemade clam chowder! I wonder if heirloom tomatoes would be good in this, too?! YUM! :-)
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Averie @ Averie Cooks replied: — December 21st, 2012 at 7:58 am
Im sure heirlooms would be great – the thought of pulverizing an heirloom tomato which would cost about $3 each for me in San Diego – couldn’t bring myself to do it! But if you had a garden or an abundance, by all means, yes!
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My Golden Gate Grilled Cheese would be divine alongside this soup!! http://noblepig.com/2011/01/golden-gate-grilled-cheese/
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Averie @ Averie Cooks replied: — December 21st, 2012 at 9:08 am
Now that’s a grilled cheese. And what I woudln’t give for that + the soup!
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i would LOVE a bowl of that right now!!
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This soup looks so perfect! I want it with some of your homemade bread :)
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Hey gorgeous! How are things in Paradise? I’m so envious of you right now as its been raining all day and is forecasted to rain this weekend :( Oh well, I guess it’s a good time to get cozy with the Christmas tree. I made up the bundt bread again today and OMG, it’s just so moist and so good. I’m finally going to post the recipe on Sunday extending my credit and link to you. I had to get a photo I liked and it took me a couple of times. Anyway, it will be up for 2 weeks as I’m taking a blogging vacation while the kids are home. We’re going skiing and doing a few local trips so I don’t want to be attached to my computer :)
Have a great night girl!
xoxo,
Jackie
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Averie @ Averie Cooks replied: — December 21st, 2012 at 4:53 pm
Have fun on your 2 weeks off and enjoying life! And so glad you’re so happy with the recipe and the cake. I was just telling another woman who wrote to me about my chocolate cake, that the pumpkin cake is one of my faves. They’re my two fave cakes on my site. Anyway, happy holidays to you and the fam :) xo
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my hubby loves tomato soup with a grilled cheese…he always goes for the can of campbells I am now on a mission to make the only homemade tomato soup he will ever want to eat…thanks for getting me started :-)
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Averie @ Averie Cooks replied: — December 23rd, 2012 at 2:04 pm
I think he’d love this one. My hubs isn’t even a huge tomato soup guy and he polished off bowl after bowl!
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There’s nothing more comforting than tomato soup! I love that your version has carrots in it – I’ve never tried it with but I’m sure it provides such a nice texture!
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Panera’s tomato soup definitely helps me survive the winter months in Chicago! But I think when it’s just a little TOO cold to leave the apartment, this is what I’ll be making!
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This was really good! I used fire roasted tomatoes and added a little Tofutti sour cream, Daiya mozzarella, and cilantro. I am always a little wary because it’s sad to say but I love the Campbell’s canned tomato soup and nothing ever tastes like it! This was delicious though ;)
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Averie @ Averie Cooks replied: — December 24th, 2012 at 7:21 am
So glad you tried it and you even kept it vegan! Glad you enjoyed it so much!
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This looks great and easy too! We love panera here in Wisco too!
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Averie @ Averie Cooks replied: — December 26th, 2012 at 3:24 pm
I used to love Panera especially during those cold winter months!
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Thank you for the soup recipe. I would never think of using canned tomatoes but it is a good idea. My favorite soups in cold weather are chowders. Not good for the waist but great for the soul. Happy New Year.
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I love how quick and easy this is! I usually avoid creamy tomato soup since it’s normally made with heavy cream, but what a great idea to use olive oil and non-dairy milk (I used Silk Pure Coconut). My only problem was that my food processor wasn’t able to fully puree the carrot pieces, so I have small crunchy bits of carrot throughout. I think pre-steaming the carrots should probably take care of that, though. Still very yummy with shredded parmesan on top. :) Thanks for the recipe!
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Averie @ Averie Cooks replied: — March 16th, 2013 at 6:50 pm
I had to blend for a long time to get the carrots smooth and in batches (I made this while traveling using a Magic Bullet!) I normally use a VitaMix when I’m at home and it shreds anything. You may want to try a blender rather than food proc next time if you have one b/c blenders to a better job at these types of things than food processors, IMO (before you go to the trouble of pre-steaming) – but glad you liked it!
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Alanna replied: — March 18th, 2013 at 7:31 pm
Thanks! I do have a blender, but I assumed the food processor would do a better job, haha. Shows what I know! ;)