Cream-less Creamy Tomato Basil Soup
Cream-less creamy tomato Basil soup Recipe By: Cece Kirkwood. This post may contain affiliate links.
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You heard that right. Cream-less creamy tomato basil soup. This soup, although completely vegan, has one of the creamiest textures I have ever tasted. All thanks to a few simple slices of bread and a handy immersion blender.
This will become your favorite way to make tomato soup. I guarantee it. It’s simple, non-dairy and so stinking delicious. She pairs beautifully with a bread bowl, bread on the side, homemade croutons or even a grilled cheese sandwich. Make sure to save this recipe for your next meal plans!
I’ve tried many tomato soups over the years – everything from the not-so-great ketchup tasting soup, to some delectable soups from small cafes and coffee shops. Somehow, those small shops always had the best tomato soup. I was so determined to find the best soup recipe and recreate it at home, but honestly I was stumped for a long time. I had tried many, attempted my own, but then one day, an old friend told me about the secret of using an immersion blender to pulverize bread into soup.
And now, I cannot wait to share this cream-less creamy tomato basil soup recipe with you. Let’s dig in, shall we?
The Process
First things first, prepare your ingredients and work space. In a large saucepan, heat the olive oil until it shimmers, usually 2-3 minutes.
Add the seasonings, garlic and onion and cook, stirring frequently, for 3-4 minutes, until the garlic and onions are barely browned. Add in the brown sugar and combine.
Immediately add in the tomatoes, veggie broth and basil leaves. Stir to combine, cover and bring to a light boil, about 5 minutes. Lower the heat and allow the soup to simmer for another 3 minutes.
Meanwhile, prep the white sandwich bread, by cutting off the crusts of the bread and cutting the bread into small cubes. Toss the cubed bread on top of the soup and using an immersion blender, blend everything together. Start on the lowest setting and then pump it up to the highest setting until everything is pureed.
Once pureed, serve this soup hot in either a bread bowl or with bread on the side.
This soup is delicious when topped with parmesan cheese, croutons, or even more bread.
The Tips
What if I don’t have an immersion blender?
You can also use a normal blender by blending the soup and bread in small batches. It will be hot and a little messy, but you can definitely still make this soup without an immersion blender.
How can I store this soup?
This soup stores well in an airtight container and will stay fresh in the fridge for up to three days. When you are ready to reheat, simply pour a serving into a pot and reheat on the stovetop until she begins to simmer.
What if I want to make more than two servings?
Easy! There are options on the recipe card below to double or triple the recipe. Everything sizes up well, just make sure you use a large enough pot as the more soup you have, the more likely the immersion blender is to splash some soup around during those steps.
The Cream-less Creamy Tomato Basil Soup Recipe
PrintCream-less Creamy Tomato Basil Soup
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Soup
Ingredients
- 1 tsp olive oil
- 2 garlic cloves
- 1/4 medium onion, chopped
- 1 tbsp brown sugar
- 15 oz can of pureed tomatoes, undrained
- 375 ml vegetable broth
- 10 freshly snipped basil leaves
- 4–5 slices of white sandwich bread (the fluffier the better)
- Seasonings to taste (red pepper flakes, pepper, salt)
Instructions
- In a large saucepan, heat the olive oil until it shimmers.
- Add the seasonings, garlic and onion and cook, stirring frequently, for 2-3 minutes, until the garlic is barely browned.
- Add in the brown sugar and combine.
- Immediately add in the tomatoes, veggie broth and the basil leaves. Stir to combine, cover and bring to a light boil, about 5 minutes.
- Lower the heat and allow the soup to simmer for another 3 minutes.
- Meanwhile, prep the white sandwich bread, by cutting off the crusts of the bread and cutting the bread into small cubes.
- Toss the cubed bread on top of the soup and using an immersion blender, blend everything together. Start on the lowest setting and then pump it up to the highest setting until everything is pureed.
- Once pureed, serve this soup hot in either a bread bowl or with bread on the side.
- This soup is delicious when topped with parmesan cheese, croutons, or even more bread.
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