How to Make Creamy Tomato Soup (No Cream) - A Step-by-Step Guide

When it comes to comfort food, few dishes can match the warmth and satisfaction of a bowl of creamy tomato soup. However, many people are unable to enjoy this classic dish due to dietary restrictions, particularly those who are dairy-free. This is where our recipe for Creamy Tomato Soup (No Cream) comes in, offering a delicious alternative that doesn't compromise on flavor or creaminess.

Our recipe uses simple and wholesome ingredients to create a velvety smooth tomato soup that will ...

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Ingredients

  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 1 tablespoon chopped garlic
  • 4 cups canned tomatoes
  • 3 slices bread, cubed
  • ¼ cup chopped fresh basil
  • 1 tablespoon brown sugar
  • 2 tablespoons butter
  • 2 cups chicken broth
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
  • Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.
  • Nutrition

    231 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 15mg
    • Sodium: 514mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 3g
    • Total Sugars: 11g
    • Protein: 4g
    • Vitamin C: 26mg
    • Calcium: 122mg
    • Iron: 3mg
    • Potassium: 533mg