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Creamy Tomato Basil Soup

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I love a rich, creamy tomato comfort-soup.

Is it really only Tuesday?!

I’ve had a crazy busy week at work, which translates into a super-short blog post.

It’s harder to find a simple creamy (vegan) tomato soup in the “winter” months.  I suppose I can’t complain since it’s been like summer in March here in Georgia.  Do these hotter months also make you a sucker for summer slackiing?

Balmy weather doesn’t reduce my craving for tomato soup.  While this simple soup may not be earth-shattering, it was one that proved to be easy and good!  Let’s face it – simple comfort soup is sometimes exactly what you’re looking for.

This was a last minute edge-of-summer recipe using tomatoes that are at the tipping point of their season – early, thanks again to the warm weather.

My vegan challenge doesn’t permit the usual cream/butter/other deliciousness goes into making a creamy soup, which was cause for a little clean-eating improv.  The “cream” in the soup comes from tofu.

This creamy, cream-free recipe will save your summer waistline and provide you with a good way to work in some protein, as well as early-season tomatoes and basil.

 

Creamy Tomato Basil Soup

  • 1/2 medium yellow onion, diced (~1/3 C)
  • 4 garlic cloves, minced
  • 2 tsp olive oil (I used Sweetwater Growers’ Habanero-infused)
  • 4 medium-sized tomatoes, chopped
  • 10 oz silken tofu (about 3/4 of a block)
  • 1/4 C water (or liquid of choice)
  • 1/2 C fresh basil, loosely packed
  • 1/4 C fresh cilantro
  • 1/2 tsp cumin
  • 1/8 tsp cinnamon
  • 1/2 tsp red pepper flakes (or to taste)
  • S&P, to taste

If making on a stove top:

Sauté onion and garlic in large soup pot with olive oil until fragrant (~6-7 mins).  Meanwhile, chop up tomatoes, tofu, and herbs.

Add remaining ingredients, bring to a boil, then simmer for 10 mins, allowing flavors to combine.

Remove from heat and blend until smooth with an immersion blender, or by transferring to a blender to mix.

Once blended, taste and adjust seasonings accordingly.

If making in a Vitamix:

Begin by sautéing onion and garlic with the olvie oil in a small pan, or, for a raw soup, skip this step and put directly into the Vitamix.

Place all ingredients in Vitamix.  Select Variable 1.  Turn the machine on and slowly increase speed to 10, then to High.  Blend for 8 mins, or until steam begins to escape from the lid.

Once blended, taste and adjust seasonings accordingly.

Note: You may need to adjust liquid used based on the water in your tomatoes.

Makes ~6 cups.

***

I need to get my shizz is gear this week!

What is your  favorite end-of-the-season (or early season) soup?

 What  veggies are you most looking forward to this spring?

Comments

  1. You know they have vegan versions of all those dairy products, right? 🙂 Although I like that you created a tomato soup without the cream, it’s much healthier this way and if the tomatoes are tasty they’ll really shine through! We bought a delicious-looking heirloom tomatoe (from Mexico) at WF this weekend, but I was a little disappointed in the flavor. I think I’m craving some from my garden, but that will be a while…

  2. Looks delish. I was wondering how you got that color and I see you used tofu and the silken blends up smooth. I don’t think I have even done that with soup, great idea for adding protein. I like that habanero infused oil too, was it spicy? Hope you are having awonderful day.

    • It was spicy, but not over-the-top. I love these infused olive oils – the company makes a rosemary version that’s swoon-worthy.

  3. I’ve actually never put silken tofu in a soup, but have a half of a block on one in my fridge begging to be used. I just started (finally) using my Vitamix to cook soup (I made tomato!) and am just fascinated by it. I’ll have to try your recipe out- my tomato soup was just so-so.
    I tend to over-do it on the red pepper flake, and then it just takes over and no other flavors can keep up!

    • Don’t you love it?! I had soup in 10 ins. This Vitamix is changing my life. 🙂

      I do the same with heat… I’ve started trying to just add the flakes post-cooking so I’m not over-doing in the process.

  4. Oh lovely! I love tomato soup. There isn’t anything more comforting to me. Just give me a bowl of that and some crackers and I would be all set!

    On another note, I tried out your PB&J smoothie/shake recipe. SO good! I changed it up just a bit and added some flax seed. I have been getting into the protein shake thing lately. I am definitely going to be trying out some more of your recipes!

  5. Looks delicious and frothy! I can eat soup anytime of the year too. I actually just made a vegan creamy potato soup that I need to post.
    I’m really looking forward to tomatoes this summer. I’ll have to make your soup once I finally buy some good ones!

    • It was great! I’ve seen people add it to shakes, but haven’t tried that yet. Something about soup seemed more approachable.

  10. Tomato soup is my comfort soup too…especially with a quality piece of bread! Adding tofu is a great idea to boost the protein content without altering the taste- never would’ve thought to do so :)!

  13. This looks great and easy! Can’t wait to make it! I LOVE tomato soup! Stopping by again to show you more #greenslove 🙂

    • Thank you! Please let me know if you do try it. It was so easy and tasty!

      Lots of #greenslove to you!

  16. I seriously can’t believe its only tuesday. Yesterday felt like an entire week. This soup looks perfect for our snowy March weather- can’t wait to try it!

  19. Interesting use of silken tofu – looks like a nice, creamy outcome 🙂
    Fresh vine tomato soup is my favorite, all year round!

  20. In the past I would really hate this recipe simply because of the inclusion of tofu. Alas diets change and allegedly even this glutton consumes tofu from time to time. 😉

  26. Congrats on the Top9 spot!! You rock it girl! The tofu “cream” in this is so interesting to me! I never would have thought to sub that in a million years. Great photo of the soup too!
    I yearn for soups during the cold winter months, but we have a lot more cold days in Montana than you do. I can’t wait for ALL the spring veggies! Farmer’s Market here we come!

    • Thank you so much! Tofu is versatile – it always surprises me how it works in so many different food items.

  30. I have to say — this is the first tomato soup I’ve seen using tofu — and OMG — roasted tomatoes!! Nothing short of brilliant. I can’t wait to give this a go — you have inspired me!

    • Tofu is such a great way to lighten up (and add protein to) anything “creamy.” Let me know how you like it! Thank you for stopping by and commenting. 🙂

Trackbacks

  1. […] made the FoodBuzz Top 9 yesterday with the my Creamy Tomato Basil Soup – thank you for the Buzz!  Check out my soup and the other 8 recipes out by clicking […]

  2. […] at Sprint to the Table, I found a recipe for Creamy Tomato Basil Soup!  Get those garden tomatoes […]

  3. […] It can turn any protein shake into ice cream (my -go-to after a workout), or it can whirr to fast that it makes a hot soup like this Creamy (Tofu) Tomato Basil Soup. […]

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