Creamy Tomato Soup


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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.

Creamy Tomato Soup

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.

Panera's tomato soup

Creamy Tomato Soup

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.

Creamy Tomato Soup

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.

Creamy Tomato Soup

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.

Creamy Tomato 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.

Creamy Tomato Soup

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5 from 1 vote

Creamy Tomato Soup

By Averie Sunshine
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.
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 6
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  • 2 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
  • ¾ teaspoon Old Bay Seasoning
  • ½ cup+ cream or milk, I used 2/3 cup, use vegan milk to keep vegan
  • ½ 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


  • 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.


Serving: 1, Calories: 145kcal, Carbohydrates: 14g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 11mg, Sodium: 422mg, Fiber: 3g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Roasted Carrot and Red Pepper Peanut Soup

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

Sweet Potato Red Pepper and Coconut Milk 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

Roasted Cinnamon-Ginger Delicata Squash

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

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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

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Caribbean Citrus Roasted Sweet Potatoes (vegan, gluten-free) –  Roasted sweet potatoes wedges, seasoned with Caribbean flavors. Sweet potatoes are an excellent addition to soup

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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.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. Hi averie
    I’ve recently made your broccoli and cheese soup and it’s delicious. Will make again and recommend to friends. 
    I’m not experienced at all in cooking , but I find your recipes great for beginners. Thank you so much. 
    I’ve made your creamy tomato soup, and it was delicious also. I would like to make some for family coming in a couple of weeks and wondered if I can freeze it?I have a very busy work schedule ahead and so very, very limited time (even though I know this soup is incredibly quick to make!). I am in the UK so I am using double cream in the creamy tomato soup recipe. (I think that is the same as “heavy cream” in America). Do you think it will be ok to freeze this soup for a couple of weeks?
    Thank you for any advice/thoughts and also for your great recipes!

    1. Thanks for the compliments and creating easy, approachable recipes for beginning and ‘average’ cooks is what I strive for. Glad you love the soup!

      Double cream and heavy cream I believe are pretty darn close.

      If pre-making this and then going to thaw and serve later, I wouldn’t add the cream until after thawing bc milk can do funny things once frozen/thawed.

  2. Hi Averie! This is one of my FAVORITE tomato soup recipes; I’m finding that it’s the only one I make anymore. Much better than the stuff from the can.

    I shared this recipe on my own blog. Here’s the link to the post:

    Thanks for sharing this. You’re awesome!

  3. 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!

    1. 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!

      1. Thanks! I do have a blender, but I assumed the food processor would do a better job, haha. Shows what I know! ;)

  4. 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.

  5. 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 ;)

  6. 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!

  7. 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!

  8. 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 :-)

    1. I think he’d love this one. My hubs isn’t even a huge tomato soup guy and he polished off bowl after bowl!

  9. 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!

    1. 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

  10. 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! :-)

    1. 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!

  11. 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.

  12. OHHH I have been looking for a Creamy Tomato Soup! I know what I am getting ready this weekend!

  13. This soup recipe looks so delicious! I like that it only uses 1/2 cup of dairy, Perfect recipe for a cold winter night!

  14. 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.

  15. 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.

    1. 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!

  16. 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.

  17. 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
    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

  18. 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.

  19. 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!

    1. 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!

    1. 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!

    1. 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!! :)

  20. Good timing, I’m making tomato soup tonight! Wasn’t thinking creamy, but you’ve now got me thinking in that direction…

  21. 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

  22. 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.

    1. 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!

  23. I find tomato soup so simple, yet so comforting that it becomes a favorite. Your addition of Cajun flavors sounds amazing!

  24. I love that you made this vegan! Tomato soup is such a classic and no fail way to please friends and family.

    1. 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!

  25. 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. :)

  26. 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.

  27. 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!

    1. 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 :)

  28. 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!

    1. 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!

  29. 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.

    1. 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!