Creamy Tomato Soup (vegan, gluten-free, microwave-friendly)
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Serves: about 6 cups
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.
  • 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
  • ¾ teaspoon Old Bay Seasoning
  • about ½ cup+ cream or milk (I used ⅔ 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
  1. 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.
  2. 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.
  3. Take care all ingredients used are suitable for your dietary needs, selecting vegan milk and cheese products, or using gluten-free crackers, as necessary.
Recipe by Averie Cooks at