Italian tomato soup uses San Marzano tomatoes grown in volcanic ash—regular tomatoes have 40% less natural sweetness.
Creamy Tomato Soup
Dive into a bowl of pure comfort with this luscious tomato soup that’s rich and velvety, yet completely dairy-free! Packed with ripe tomatoes, aromatic basil, and a hint of roasted garlic, this recipe transforms simple ingredients into a heartwarming delight. Perfect for cozy evenings, you'll be savoring every spoonful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 celery stalk, chopped in quarters
- Celery leavesoptional
- 1 head of garlic
- 1 leek (white and light green part only, sliced down the middle length-wise)
- Salt, pepper, thyme, (+ any other seasonings you like)
- 2 shallots, cut in half
- 7-10 roma tomatoes, sliced in half length-wise
🥛Dairy & Eggs(1)
- Knob of butter
🫙Pantry Staples(3)
- Olive oil
- Stock (veg or chicken works great - add until desired consistency, I used about 3 cups) (720 ml)
- Pinch of sugar
👨🍳 Instructions
- 1
Preheat oven to 400 degrees.
- 2
Add chopped vegetables to a baking sheet lined with parchment paper. Drizzle with plenty of olive oil and season to your liking. Into the oven for 30 min.
- 3
Add roasted vegetables to a blender along with some stock and tomato paste. Blend until smooth.
- 4
Add soup to a pot and bring to a light simmer. Add pinch of sugar to balance acidity and add complexity to the flavour + a knob of butter.
💡 Pro Tips
- ✓Roast tomatoes at 425°F instead of 400°F to achieve proper caramelization - the Maillard reaction requires temperatures above 280°F and higher heat concentrates flavors by evaporating 30-40% more moisture.technique425°F
- ✓Add tomato paste to the roasting pan during the last 10 minutes to caramelize its sugars without burning, which develops umami compounds that enhance soup depth.timing10 minutes
- ✓Use a 3:1 ratio of hot stock to roasted vegetables when blending to achieve proper consistency - cold liquid creates temperature shock that prevents smooth emulsification.technique3:1 ratio
- ✓Add cream or butter off heat after simmering because temperatures above 180°F cause dairy proteins to curdle and break the emulsion.timing180°F
- ✓Balance acidity with 1/4 teaspoon sugar per cup of soup - tomatoes contain 4-5% citric acid and this ratio neutralizes excess tartness without creating detectable sweetness.ingredient1/4 teaspoon per cup
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian tomato soup uses San Marzano tomatoes grown in volcanic ash—regular tomatoes have 40% less natural sweetness.
Creamy Tomato Soup
Dive into a bowl of pure comfort with this luscious tomato soup that’s rich and velvety, yet completely dairy-free! Packed with ripe tomatoes, aromatic basil, and a hint of roasted garlic, this recipe transforms simple ingredients into a heartwarming delight. Perfect for cozy evenings, you'll be savoring every spoonful!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 celery stalk, chopped in quarters
- Celery leavesoptional
- 1 head of garlic
- 1 leek (white and light green part only, sliced down the middle length-wise)
- Salt, pepper, thyme, (+ any other seasonings you like)
- 2 shallots, cut in half
- 7-10 roma tomatoes, sliced in half length-wise
🥛Dairy & Eggs(1)
- Knob of butter
🫙Pantry Staples(3)
- Olive oil
- Stock (veg or chicken works great - add until desired consistency, I used about 3 cups) (720 ml)
- Pinch of sugar
👨🍳 Instructions
- 1
Preheat oven to 400 degrees.
- 2
Add chopped vegetables to a baking sheet lined with parchment paper. Drizzle with plenty of olive oil and season to your liking. Into the oven for 30 min.
- 3
Add roasted vegetables to a blender along with some stock and tomato paste. Blend until smooth.
- 4
Add soup to a pot and bring to a light simmer. Add pinch of sugar to balance acidity and add complexity to the flavour + a knob of butter.
💡 Pro Tips
- ✓Roast tomatoes at 425°F instead of 400°F to achieve proper caramelization - the Maillard reaction requires temperatures above 280°F and higher heat concentrates flavors by evaporating 30-40% more moisture.technique425°F
- ✓Add tomato paste to the roasting pan during the last 10 minutes to caramelize its sugars without burning, which develops umami compounds that enhance soup depth.timing10 minutes
- ✓Use a 3:1 ratio of hot stock to roasted vegetables when blending to achieve proper consistency - cold liquid creates temperature shock that prevents smooth emulsification.technique3:1 ratio
- ✓Add cream or butter off heat after simmering because temperatures above 180°F cause dairy proteins to curdle and break the emulsion.timing180°F
- ✓Balance acidity with 1/4 teaspoon sugar per cup of soup - tomatoes contain 4-5% citric acid and this ratio neutralizes excess tartness without creating detectable sweetness.ingredient1/4 teaspoon per cup