Creamy Tomato Soup

This homemade tomato soup recipe is the ultimate comfort food! This healthy soup has a smooth, creamy texture from blended chickpeas.

Tomato Soup

Here’s to a new year! This year, like every year, I have no New Year’s diet resolutions other than continuing to eat delicious, wholesome food with some room for fun foods. Just like this tomato soup recipe (wholesome) with grilled cheese croutons (fun!). It’s all vegan, but I promise you won’t know it because this soup is so creamy even though there is no actual heavy cream or butter. We’re partnering with ALDI on this post because they carry delicious organic produce and some A+ pantry staples as well.

But now for this tomato soup recipe! Tangy from the tomatoes, creamy from the chickpeas, and so so satisfying, this vegan tomato soup is so SO good. I’d say yes to a bowl of it every day of the winter. Even Jack, who is not the biggest fan of tomato soup, could not get enough.

Homemade tomato soup recipe ingredients on marble

Tomato Soup Recipe Ingredients

Because it’s winter, I intended to make this soup using only canned tomatoes, but when we got to ALDI, their organic fresh tomatoes just looked so darn good. I decided to make this a roasted tomato soup with a combination of both fresh and canned tomatoes. Here’s what else is hiding inside:

  • 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, but a handful of fresh basil would be great too.
  • Maple syrup balances the balsamic and tomatoes’ tangy flavors.
  • Extra-virgin olive oil adds richness.
  • And a dash of red pepper flakes spices it up.

Homemade Tomato soup recipe ingredients

How to Make Tomato Soup

This easy tomato soup recipe can be broken down into two main steps: 1. Roast and 2. Blend.

Here’s how it goes:

  1. Preheat the oven to 450 degrees and roast the garlic, onion wedges, and whole 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!

How to make tomato soup

Homemade Tomato Soup Serving Suggestions

The tomato soup is delicious on its own, but the fun, yummy grilled cheese croutons really take it over the top. I used ALDI’s Knock Your Sprouts Off Sprouted 7 Grain Bread and their Earth Grown Vegan Shredded Cheese, but you could also use dairy cheese if you’re not vegan. I do have to tell you that I’m so excited about this vegan cheese because: 1 – it tastes really good, 2 – it actually melts great, and 3 – it’s so affordable!

If you don’t feel like making the croutons, pair this soup with a regular grilled cheese sandwich or good crusty bread. It would also be great with a great salad like this kale salad, this broccoli salad, this Caesar salad, or this beet salad. If you skipped the croutons, this green harissa grilled cheese, quesadillas, or any of these avocado toast variations, would be delicious served on the side.

Vegan Tomato Soup w/ Grilled Cheese Croutons

Creamy Tomato Soup (vegan)

If you love this roasted tomato soup recipe…

Then you have to try this many-veggie soup, this butternut squash soup, this carrot soup, asparagus soup, or one of these 25 best soup recipes next!

For 85 more vegan recipes, check out this post!

Creamy Tomato Soup

rate this recipe:
4.89 from 18 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!


  • 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


  • 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.


*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!


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  1. christine

    I see my old self in your description of your college self 🙂 Funny what we can live through, eh? Thanks for the super recipe! I look forward to trying it out!

    • Jeanine Donofrio

      ha yes, I love lemons but can’t recommend the lemon-only diet 🙂

  2. Rachel

    If you have room in your freezer, you can freeze quartered roma-type tomatoes from the summer glut. I grow my own, but you can get them from a local farmers market when in season. I used to can them but it is a million times easier (and less hot) to just freeze them in bags.
    I then use them all winter long for chili, sauce, soups – anything that calls for canned tomatoes, I throw them in. The best part, when defrosting, the skins will come right off. I am fine with the skins (think they add more tomato flavor) but to your taste.

    • Jeanine Donofrio

      thanks for the tip!

  3. Ora

    How would you adapt this to using canned tomatoes? Should they still be roasted in the oven?

  4. sue

    Step 2 says to reduce the oven temperature to 400oF, but I can’t seem to see what the original temperature was when roasting the veggies in step 1. What am I missing?
    Thanks for another delicious recipe.

    • Jeanine Donofrio

      fixed! thanks for pointing that out!

      • sue

        thanks for clarifying 🙂 Going to make some right now.

  5. Amanda Wise

    Omgosh this looks amazing!! And VEGAN cheese at Aldi 😱😱😱 #runstoaldirightaway I hope my local Aldi carries it!!

    • Jeanine Donofrio

      I think all of the stores just started carrying it this January – we really like it, I hope you do too!

  6. Gaby Dalkin

    GRILLED CHEESE CROUTONS?!?! This recipe is pure genius!

  7. Addie from

    Excited to cook this this week – have been looking for a tomato soup for awhile that had complex flavor but not a boatload of heavy cream (could’ve tried coconut milk but for some reason tomato soup with coconut milk felt wrong to me – I’m sure I’m off base about that since I love a curry…) and I bet the chickpeas are perfect, plus making it an actual meal with staying power. Looking forward to this.

    • Jeanine Donofrio

      Hi Addie, I hope you enjoy the soup! I have tried tomato soups with coconut milk and it’s really good too 🙂

  8. EIleen from

    The grilled cheese as crotons is genius!

  9. Karin from

    Looks good to me! 😉

  10. Ginger

    5 stars
    Terrrific recipe, thank you! And what a great way to use up the sprouted grain hamburger buns in the freezer. 😉

  11. fi

    5 stars
    Soooooh creamy and delicious on a rainy day – or any day! Didn’t have chickpeas to hand, which is unusual, so tried a couple of handfuls of cous cous instead. A bit wary putting it in blender, as don’t like to mess around with recipes too much. Seemed to work just as well. Your soups are just the best around. Thank You!

  12. Hi Jeanine
    I just happen to come to your blog from pinterest. your images and recipes are so amazing, that I couldn’t help but write a comment. You are doing an amazing job. You just inspired me to cook more! I am definitely going to try this recipe!

  13. Andrea

    Do you think a food processer will work here?

    • Jeanine Donofrio

      it’ll be a chunky soup vs. a creamy soup – I bet it will still be delicious even though the texture will be pretty different. Hope that helps!

      • Andrea

        5 stars
        Thanks. I don’t have a VitaMix and was afraid my blender wouldn’t be able to handle it but it was fine in my blender. The soup was amazing!

  14. Who knew…chickpeas. I’ve got all these things in my kitchen…no fresh tomatoes…so canned will have to do the trick. How quick and easy and I’m sure will be full of flavor. Since I’m trying to pump the brakes on my bread addiction I think I’ll add some pepitas to the top for a bit of crunch. Thanks for the post!

  15. Ashley


    This recipe looks great. This year, I have been in such a Soup mood. I have yet to find a homemade tomato soup recipe that I want to make over and and over again. I’m hoping this will be that recipe!

    I have a question about blending. How would you adapt the recipe if you used an immersion blender rather than blending the soup in a vitamix or other free standing blender? I prefer thick soups so I do not mind if it does not come out completely smooth like in the pictures. I appreciate any insight you may have!

  16. Kristin

    yum! i love tomato soup but i don’t think i’ve seen a recipe that throws chickpeas in the mix. i’ll definitely have to try it!

  17. Lyana

    If I don’t have any fresh tomatoes, could I still make it? Maybe add some more canned tomatoes?

  18. Diana

    5 stars
    absolutely delicious! We will definitely be making this soup again!!!!

  19. Pranjali

    This recipe was amazing and came out delicious! I’m in my late 20s and always have been scared to cook by myself. Last week I saw this recipe and since tomato soup is my favorite, I got the courage to get these very few ingredients and put it together. It came out great and I feel so accomplished. Thank YOU!

  20. Courtney

    Hi!! Would an immersion blender work here?

    • Jeanine Donofrio

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

  21. Molly

    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!!

  22. Veronica

    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

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

  23. April

    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

      I’m so glad you loved it!

  24. Lindsay

    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

      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.

  25. Koko

    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!

  26. Maggie

    Can you make this recipe with grape tomatoes instead?

  27. Lily

    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

      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!

  28. freya

    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.

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.