Creamy Tomato Soup

This creamy tomato soup recipe is comfort food at its best! It tastes rich, but it's light and healthy, made with blended chickpeas instead of heavy cream.

Creamy tomato soup

I’d say yes to a bowl of this creamy tomato soup every day in the wintertime! It’s exactly the sort of comforting dish I crave on cold, gray days, because it’s wholesome, yet fun. The soup itself is pretty darn healthy, made without any heavy cream or butter. In fact, it’s totally vegan! Still, it has a satisfying creamy texture and rich taste. Wholesome: check.

The fun part of this creamy tomato soup is actually the topping. I load it up with toasty vegan grilled cheese croutons! They add a nice crunch to the creamy soup, and they let you enjoy the classic grilled cheese + tomato soup combo all in one. SO fun, right? Let’s cook!

Homemade tomato soup recipe ingredients on marble

Creamy Tomato Soup Recipe Ingredients

Because it’s winter, I intended to make this soup using only canned tomatoes, but at the store, I saw some organic fresh tomatoes that looked too good to pass up. I decided to roast them and toss them into the soup in addition to the canned tomatoes. Then, I rounded it out with these key ingredients:

  • Roasted onion and garlic add an irresistible, caramelized depth of flavor.
  • Chickpeas are the secret ingredient! They make this vegan tomato soup lusciously creamy without any dairy.
  • Balsamic vinegar makes it deliciously tangy.
  • Fresh thyme adds a lovely herbal note. A handful of fresh basil would be great here too!
  • Maple syrup balances the acidic balsamic and tomatoes.
  • Extra-virgin olive oil adds richness.
  • And a dash of red pepper flakes spices it up.

Find the complete recipe with measurements below.

Tomatoes and onions on a baking sheet

How to Make Creamy Tomato Soup

I like to think of this homemade tomato soup recipe in two easy steps: 1. Roast and 2. Blend.

Here’s how it goes:

  1. Preheat the oven to 450° and roast the garlic, onion, and fresh tomatoes until tender and browned, 20 to 25 minutes.
  2. Transfer the roasted veggies to a blender and add the other ingredients.
  3. Blend to creamy perfection!
  4. Top with the grilled cheese croutons, if using, and enjoy!

Creamy tomato soup recipe in a blender

Homemade Tomato Soup Serving Suggestions

This creamy tomato soup is delicious on its own, but the grilled cheese croutons really take it over the top. Of course, regular croutons would be a yummy topping too.

Not in the mood for croutons? That’s ok! Pair this soup with a regular grilled cheese sandwich, avocado toast, homemade focaccia, or crusty bread. I also like it with a salad on the side. This kale salad, this broccoli salad, a Caesar salad, or a chopped salad would all be good choices.

Grilled cheese ingredients Homemade Creamy Tomato Soup

More Favorite Soup Recipes

If you love this creamy tomato soup, try one of these homemade soup recipes next:

For 85 more vegan recipes, check out this post!

Creamy Tomato Soup

rate this recipe:
4.92 from 25 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves 3 to 4
This homemade tomato soup recipe is the ultimate winter comfort food!

Ingredients

  • 3 garlic cloves, unpeeled
  • 4 medium fresh tomatoes* (see note)
  • 1 small yellow onion, sliced into quarters
  • 1 (14-oz) can diced tomatoes
  • 1/3 cup cooked chickpeas
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon maple syrup
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon extra-virgin olive oil
  • ¼ to ½ teaspoon red pepper flakes
  • Heaping ½ teaspoon sea salt
  • freshly ground black pepper

for the croutons: (optional)

  • 8 slices SimplyNature 7 Grain Bread
  • heaping ½ cup Earth Grown Vegan Mozzarella

Instructions

  • Preheat the oven to 450° F and line a baking sheet with parchment paper.
  • Wrap the garlic cloves in a piece of foil and place it on the baking sheet along with the whole tomatoes and the onion wedges. Drizzle with olive oil and a pinch of salt and pepper and roast for 20 to 25 minutes, or until the tomatoes and onions are well browned. Peel the garlic and transfer the roasted vegetables to a blender.
  • Reduce the oven heat to 400° F and line the baking sheet with a fresh sheet of parchment paper.
  • To the blender, add the canned tomatoes, garbanzo beans, balsamic vinegar, maple syrup, thyme leaves, 1 tablespoon olive oil, red pepper flakes, ½ teaspoon sea salt, and freshly ground pepper and blend until creamy (a Vitamix is ideal here. If using a regular blender, just blend longer!). Taste and adjust seasonings as desired. At this stage, the soup should still be hot. If not, pour it into a pot to reheat it.
  • Make the croutons: Sprinkle 4 slices of the bread with a thin layer of cheese. Top with the remaining bread slices to make sandwiches and drizzle the outsides of the bread with olive oil. Bake until the cheese is melted and the bread is golden brown, about 8 minutes. Let cool completely before slicing into croutons so that the cheese doesn’t ooze out when you cut it.
  • Serve the soup with the croutons (some in the soup, some on the side) and additional fresh thyme, red pepper flakes, and chickpeas, if desired.

Notes

*Note: If you're replacing the fresh tomatoes with canned tomatoes, simmer the soup (after blending) over low heat, covered, for about 20 minutes.

Special thanks to ALDI for partnering on this post. Click here to find a store near you!

53 comments

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Rate this recipe (after making it)




  1. Jenny
    06.04.2021

    5 stars
    This was very good! The texture of the soup was light, which is a plus. It was quick and easy to make. Handy utilization of chickpeas.

  2. Anna
    03.11.2021

    5 stars
    This soup is beyond delicious! I love how healthy it is with no cream or dairy and the addition of chick peas is amazing! I cannot believe how easy it is to make. It is now one of my favorite soups. Thank you so much for this recipe 🙂

    • Jeanine Donofrio
      03.12.2021

      I’m glad it’s a favorite!

  3. Mary
    02.28.2021

    5 stars
    This got an “excellent” rating from my husband. That rarely happens. I didn’t have fresh thyme, so used a bit of dried thyme. Also added fresh basil and parsley, because that’s what I had. I used a large onion and 5green garlic cloves and blended it in the food processor, which left it not smooth,, but just fine. I threw in some extra whole chick peas and just made a grilled cheese sandwich to have with. We’re not vegan, so I used jarlsburg cheese. It was wonderful. Thanks!

  4. Jacob Moore
    02.03.2021

    Do not cook your tomatoes, onions, and garlic with olive oil at 450 degrees. The smoke point for the oil is 350 degrees. Reduce the heat and cook for longer!

  5. Amanda
    12.28.2020

    hello I just wanted to ask if you are supposed to peal the tomatoes before putting them in the oven?

    • Jeanine Donofrio
      12.28.2020

      Hi Amanda, no, it’s not necessary.

  6. Jacqueline Rosol
    12.21.2020

    5 stars
    I’m surprised I like this. I’m not a fan of tomato soup and not vegan or vegetarian. Thank you.

  7. freya
    09.13.2020

    5 stars
    This was delicious!! We had a bumper harvest of homegrown tomatoes this year so this was a perfect way to use some of them. I added a little more of the maple syrup and chilli and there was a perfect sweet-savoury-spicy combination. It had a really strong tomato flavour, and overall my family really enjoyed it! Thanks for the great recipe.

  8. Lily
    04.23.2020

    hello! Ironically I was able to get my hands on plenty of fresh tomatoes, but no canned. Do you have any recommendations on adapting to use entirely fresh tomatoes? I have plenty 🙂 Thank you!

    • Jeanine Donofrio
      04.23.2020

      Hi Lily, try doubling the fresh tomatoes, and then once the soup is blended, you might have to season it a little bit more since canned tomatoes have a more concentrated tangy flavor. Aside from salt and pepper, add more balsamic if it’s bland and needs some pop… or if it’s too tart, add a pinch of sugar. I hope that helps!

  9. Maggie
    04.20.2020

    Can you make this recipe with grape tomatoes instead?

  10. Koko
    04.03.2020

    I just made this and am sitting in front of it. It is SO good, I can’t believe I actually did this myself (I am a pretty mediocre cook). This recipe is 10/10!

  11. Lindsay
    03.21.2020

    Turned out overwhelmingly acidic! Tad too sweet. Starting with a teaspoon of balsamic next time and no maple syrup, only adding at the end if needed.

    • Jeanine Donofrio
      03.21.2020

      Hi Lindsay, thanks for the feedback. If you wanted to tone down this batch, you could try blending in more chickpeas, more olive oil, and a few extra pinches of salt and pepper (depending on it’s current salt level), for balance. If you simmer it for a little bit, the balsamic taste will cook out some.

  12. April
    11.19.2019

    5 stars
    So good! And easy! I had some leftover giant white beans in tomato sauce so i used that instead of chickpeas.

    • Jeanine Donofrio
      11.21.2019

      I’m so glad you loved it!

  13. Veronica
    10.22.2019

    5 stars
    Delicious! The soup alone is truly an under 30 minute recipe. I paired this with Love and Lemons’ Tomato, Basil, and Artichoke Picnic Sandwich.

    • Jeanine Donofrio
      10.23.2019

      And I’m so glad you loved the soup along with it!

  14. Molly
    05.08.2019

    5 stars
    This recipe seriously makes THE most delicious tomato soup ever!! And it’s so so easy. I love that I have all of these ingredients in my kitchen and can easily make. Highly recommend trying!!

  15. Courtney
    01.06.2019

    Hi!! Would an immersion blender work here?

    • Jeanine Donofrio
      01.06.2019

      Yep! It won’t be as smooth as using a high speed blender, but it’ll be delicious nonetheless 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.