15-Minute Creamy Tomato Soup (Vegan) Recipe (2024)

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This soup gets a rich, creamy texture from the emulsion of olive oil and bread.

By

J. Kenji López-Alt

15-Minute Creamy Tomato Soup (Vegan) Recipe (1)

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Learn about Serious Eats'Editorial Process

Updated August 17, 2022

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15-Minute Creamy Tomato Soup (Vegan) Recipe (2)

Why It Works

  • This recipe uses pantry staples like canned tomatoes, which are reliably fresh year-round.
  • Blending bread and olive oil together gives the soup a creamy texture without any dairy.

Most of us have some sort of nostalgic idea of eating sweet, creamy, canned tomato soup with a side of grilled cheese sandwich, right? I mean, Ineverate tomato soup as a kid, but even I have nostalgia for the stuff. It's something that's just ingrained in the collective conscious as an essential part of childhood, and a flavor combination that as adults we take joy in turning back to.

Well, the canned stuff is all fine and good in my mind, but when I actually taste it these days, the nostalgia disappears in a puff of high fructose corn syrup-scented smoke. Cloyingly sweet and one-dimensional, it's a tough dish to swallow.

The good news:Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.

This variation of a tomato soup recipe I first wrote down for Cook's Illustrated a few years ago starts with a sauté of onions, garlic, dried oregano (which, in applications like this, is just as good as fresh), and crushed red pepper in really good olive oil. I use canned tomatoes because we're cooking them anyway, and canned tomatoes are more reliably fresh year-round than actual fresh tomatoes are. Plus, the fact that they're cooked already means that you have little more do to than bring them to a boil before puréeingin a blender.

But where does the creaminess come in?

When push comes to shove, I suppose that this recipe should more aptly be entitled "hot gazpacho" rather than "dairy-free creamy tomato soup," because a hot gazpacho is exactly what it is. If you read mypiece on gazpacho, you'd know that at its heart, gazpacho is really a soup of bread and olive oil, and that's exactly what I use to make this vegan version of creamy tomato soup, well, creamy.

See, when olive oil and a water-based soup come together, they don't exactly like to mix. Oil and water and all that. If you can somehow manage to force the two to come together harmoniously, what you end up with is a creamy, rich liquid that is thicker and richer than either the soup or the olive oil on their own, much in the same way that mayonnaise is thicker than the eggs or oil that comprise it.

The key to getting the olive oil and liquid to emulsify? Sliced bread and a blender. A blender on its own will break down large oil droplets into microscopic ones that get dispersed evenly throughout the soup. But this on its own is not enough; Eventually those microscopic droplets come together and coalesce into visible droplets that turn the soup greasy.Enter bread. Sliced sandwich bread adds plenty of starch and wheat proteins to the soup. Both of these act as physical emulsifiers, both thickening the liquid, and preventing dispersed oil droplets from coalescing and separating from the mix.

A quick whizz in the blender, and you've got a soup that you couldswearhas some dairy richness to it, but with a far more intense, bright flavor than an actual cream soup.

A drizzle of olive oil, a few grinds of black pepper, a sprinkling of fresh herbs, and lunch is served.

February 10, 2012

Recipe Details

15-Minute Creamy Tomato Soup (Vegan) Recipe

Cook15 mins

Active15 mins

Total15 mins

Serves4to 6 servings

Ingredients

  • 1/2 cup extra-virgin olive oil, divided

  • 2 cloves garlic, grated on a microplane grater

  • 1 small onion, finely sliced (about 1 cup)

  • 1 teaspoon dried oregano

  • 1/2 teaspoon red pepper flakes

  • 2 slices white bread, crusts removed, torn into rough 1/2-inch pieces

  • 2 (28-ounce) cans whole peeled tomatoes packed in juice

  • Kosher salt and freshly ground black pepper

  • Minced chives, basil, or parsley as garnish

  • Toasted bread or grilled cheese for serving

Directions

  1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.

    15-Minute Creamy Tomato Soup (Vegan) Recipe (3)

  2. Transfer half of the soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high. With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.

    15-Minute Creamy Tomato Soup (Vegan) Recipe (4)

Special Equipment

Blender

Notes

Be careful starting up the blender, the soup can shoot out the top. Open the vent and hold a kitchen towel over the lid to prevent blowout.

Read More

  • Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge
  • Serious Entertaining: Grilled Cheese Roll-Ups for a Crowd
Nutrition Facts (per serving)
324Calories
23g Fat
26g Carbs
6g Protein

×

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories324
% Daily Value*
Total Fat 23g30%
Saturated Fat 5g25%
Cholesterol 11mg4%
Sodium 448mg19%
Total Carbohydrate 26g9%
Dietary Fiber 4g16%
Total Sugars 10g
Protein 6g
Vitamin C 66mg330%
Calcium 169mg13%
Iron 2mg11%
Potassium 799mg17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

15-Minute Creamy Tomato Soup (Vegan) Recipe (2024)

FAQs

Is Campbell's creamy tomato soup vegan? ›

One of Campbell's most popular options, Condensed Cream of Tomato Soup, is not vegan, because it contains double cream. But if you're in the mood for a steaming bowl of nourishing tomato soup, don't worry! The company can still deliver what you're craving. Campbell's Healthy Request Tomato Soup is totally dairy-free.

What can I substitute for heavy cream in tomato soup? ›

Half-and-half and butter plus butter

You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups. To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.

Does tomato soup taste better with water or milk? ›

A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly.

How to make homemade tomato soup thicker? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Does Campbell's tomato soup have dairy or milk? ›

Water, Tomato Puree (Water, Tomato Paste), Sugar, Wheat Flour, Vegetable Oil (Corn, Canola, And/Or Soybean), Contains Less Than 2% Of: Salt, Potassium Salt, Whey Protein Concentrate, Cream, Citric Acid, Soy Protein Concentrate, Natural Flavoring, Celery Extract, Garlic Oil. Contains: Wheat, Milk, Soy.

Does Campbell's make a vegan soup? ›

Campbell's® Culinary Reserve Frozen Ready to Eat Soup Vegan Vegetable Soup, 4 Pound Pouches, 4-Pack - Campbells Food Service.

What to use if you don't have heavy cream for soup? ›

Whole milk and light cream are the two components of half-and-half, so it's not that far off from the real deal. Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.

Can I use 2% milk instead of heavy cream in soup? ›

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

Can I use sour cream instead of heavy cream in soup? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

What can I add to tomato soup for more flavor? ›

18 Must-Try Toppings for Your Tomato Soup
  1. Pretzels!
  2. Pepperidge Farm® Goldfish® Crackers.
  3. Pumpkin Seeds.
  4. Croutons.
  5. Tortilla Strips.
  6. Cheese.
  7. Avocado.
  8. Sour Cream.

Does adding milk to soup make it creamy? ›

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Why does my milk always curdle in tomato soup? ›

Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.

Why do you put baking soda in tomato soup? ›

- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.

How can I make my soup thicker and creamy? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Why add flour to tomato soup? ›

Tomato soup can be a bit thin, especially with the addition of cream at the end of cooking, so flour is added to the sautéing aromatics to thicken the soup.

What's the difference between creamy tomato soup and tomato soup? ›

But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

Does Panera creamy tomato soup have dairy? ›

2% or less of: Butter (Cream, Salt), Sugar, Salt, Spices, Corn Starch, Extra Virgin Olive Oil, Nisin Preparation and Garlic. CONTAINS: Milk. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Is canned tomato sauce vegan? ›

Most store-bought tomato sauce is vegan, as long as you avoid the creamy or meat-added varieties.

Does Campbell's cream of mushroom soup have milk in it? ›

WATER, MUSHROOMS, VEGETABLE OIL (CORN, CANOLA AND/OR SOYBEAN), CREAM, MODIFIED CORNSTARCH, WHEAT FLOUR, SALT, MODIFIED MILK INGREDIENTS, SOY PROTEIN ISOLATE, MONOSODIUM GLUTAMATE, TOMATO PASTE, FLAVOUR, YEAST EXTRACT, DEHYDRATED GARLIC.

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