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:
4.91 from 33 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!

64 comments

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Rate this recipe (after making it)




  1. Ash
    12.05.2022

    5 stars
    This was excellent!! My partner and I made it tonight with wonderful results. It’s so tasty and easy!

    I have a ninja blender which usually I’m worried won’t be able to handle recipes like this but it actually worked out. I did have to blend for many minutes and it was still a bit chunky at the end but I actually enjoyed that texture, it made it more rustic and authentic in a way. I also was worried after roasting the garlic about what the best method for peeling them without burning myself might be. Potentially peeling before roasting in another way but I ended up just waiting a few minutes and then I was able to peel the garlic with no problems. I’ll also note that 450 for roasting the veggies was a bit high for my oven. After about 10 minutes, there was starting to be an alarming amount of steam so I lowered the temp to 400 and roasted them another 15 mins or so. It worked totally fine!

    I highly recommend following this recipe! It was easy, quick, not too expensive, and delicious! I’m absolutely going to be making it again.

    • Jeanine Donofrio
      12.06.2022

      Hi Ash, I’m glad you enjoyed the recipe!

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.