This creamy tomato soup is pure comfort in a bowl – rich and velvety without a drop of heavy cream. I’ve been making tomato soup since my kids were little, and this version has become our family favorite because it tastes indulgent but keeps things light and wholesome.
There’s something magical about roasted tomatoes bubbling away in the oven while garlic fills your kitchen with that irresistible aroma. Growing up in the Midwest, Sunday suppers at Grandma’s farm always started with a steaming pot of soup on the stove. She’d serve it with thick slices of buttered bread, and we’d dip and slurp until our bowls were empty. This recipe captures that same cozy feeling, but with a clever twist – blended chickpeas create that silky texture instead of cream. It’s completely vegan, surprisingly healthy, and ready in about 30 minutes. Time to get your soup pot ready!
What Makes This Creamy Tomato Soup So Special
I’ve tested countless tomato soup recipes over the years, and this one keeps winning hearts at my dinner table for good reason. It’s the kind of recipe that looks impressive but doesn’t demand fancy ingredients or complicated techniques.
Here’s why this vegan tomato soup belongs in your recipe box:
Uses pantry staples you likely already have – canned tomatoes, chickpeas, and basic seasonings do the heavy lifting
Comes together in 30 minutes on busy weeknights when you need something warm and satisfying fast
Delivers rich, creamy texture without dairy, making it perfect for anyone avoiding heavy cream or following a plant-based diet
Packs hidden nutrition from fiber-rich chickpeas that blend invisibly into the soup
Adapts beautifully to what’s in your kitchen – skip the fresh tomatoes if needed, adjust the spice level to your family’s taste
Pairs perfectly with grilled cheese croutons that turn this simple soup into a memorable meal
The roasting step is where the magic happens. Those caramelized edges on the tomatoes and onions create depth you simply can’t get from a pot on the stovetop alone.
Ingredient Spotlight
Fresh tomatoes bring bright, garden-fresh flavor when roasted until their skins char and their natural sugars caramelize, though you can skip them entirely if they’re not available and still have excellent results.
Canned diced tomatoes provide the soup’s foundation with consistent flavor year-round, and I always choose fire-roasted varieties when I can find them for extra smoky depth.
Chickpeas are the secret ingredient that transforms this into creamy tomato soup without any dairy – they blend completely smooth and add body plus protein.
Garlic cloves get sweet and mellow when roasted in their skins, losing that sharp bite and contributing rich, complex flavor to every spoonful.
Balsamic vinegar balances the tomatoes’ acidity with a touch of tanginess, though some folks prefer less than the full tablespoon depending on their vinegar’s strength.
Maple syrup might seem unusual in soup, but this small amount enhances the tomatoes’ natural sweetness without making the soup taste sugary.
Fresh thyme adds earthy, aromatic notes that complement tomatoes beautifully – in my kitchen, I prefer fresh over dried for its brighter flavor.
Red pepper flakes give the soup gentle warmth that builds with each bite, and you can adjust from 1/4 to 1/2 teaspoon based on your family’s heat tolerance.
Extra-virgin olive oil carries flavors throughout the soup and helps the vegetables roast to perfection with golden-brown edges.
Vegan mozzarella melts beautifully into those optional grilled cheese croutons, creating the ultimate soup dipper without any dairy.
How to Make Creamy Tomato Soup
Step 1. I’ve learned that preheating your oven to 450°F while you prep the vegetables ensures everything roasts evenly and develops those beautiful caramelized edges that give the soup its depth.
Step 2. Betty always wraps the garlic cloves in foil before roasting – this prevents them from burning while the tomatoes and onions get nice and browned, and the skins slip right off after cooking.
Step 3. After years of making this, I’ve found that roasting the vegetables for 20 to 25 minutes creates the perfect balance of caramelization without turning anything bitter or overly charred. Look for tomato skins that are blistered and onions with golden-brown edges.
Step 4. The key I discovered is transferring those hot roasted vegetables directly to your blender along with the canned tomatoes, chickpeas, and seasonings – the residual heat helps everything blend smoother. Important safety note: When blending hot ingredients, remove the center cap from your blender lid and cover with a kitchen towel to allow steam to escape.
Step 5. Through trial and error, I learned that blending on high speed for at least 60 seconds with a high-powered blender creates that luxuriously creamy texture. If using a regular blender, blend for 2 to 3 minutes. Taste and adjust the salt and balsamic to your preference – the soup should coat the back of a spoon when done.
Step 6. If your blended creamy tomato soup isn’t quite hot enough after blending, simply pour it into a pot and warm it gently on the stovetop over medium heat for 3 to 5 minutes, stirring occasionally.
Step 7. For the grilled cheese croutons, I reduce the oven to 400°F and line a fresh baking sheet with parchment – this prevents the bread from sticking and makes cleanup effortless.
Step 8. Betty’s tip: Let those grilled cheese sandwiches cool completely on the cutting board for at least 10 minutes before slicing them into croutons, otherwise the melted cheese oozes out everywhere and you lose that satisfying cheese pull.
Step 9. My family prefers when I serve the soup with some croutons floating in each bowl and extras on the side for dipping – it turns a simple soup into an interactive, fun meal.
Keeping This Creamy Tomato Soup Fresh
I typically store leftover soup in airtight glass containers in the refrigerator, where it stays delicious for 4 to 5 days. The flavors actually deepen overnight as the spices meld together, making day-two soup even more flavorful than when freshly made. Just give it a good stir before reheating since some separation is natural.
Betty’s freezing method works beautifully for this vegan soup – portion it into freezer-safe containers or bags, leaving an inch of space at the top for expansion, and it keeps perfectly for up to 3 months. I like freezing individual portions in pint containers so I can thaw just what I need for a quick lunch.
For the best texture, I reheat refrigerated soup on the stovetop over medium heat, stirring occasionally until it’s steaming hot throughout. The microwave works in a pinch – just heat in 90-second intervals, stirring between each round. The grilled cheese croutons don’t freeze or store well, so I always make those fresh when serving.
Perfect Partners for Creamy Tomato Soup
Classic grilled cheese sandwich is the ultimate companion, with buttery toasted bread and melted cheese providing the perfect counterpoint to the soup’s smooth, tangy flavors – exactly like the comforting combo from childhood.
Crispy kale salad with lemon vinaigrette cuts through the soup’s richness with fresh, crunchy greens and bright acidity, making the meal feel lighter and more balanced.
Homemade focaccia offers a satisfying chew and olive oil richness for soaking up every last drop of soup from your bowl, and its herb-flecked top echoes the thyme in the recipe.
Avocado toast on whole grain bread adds healthy fats and substance to turn this light soup into a more filling meal, especially nice for lunch or a casual dinner.
Chopped salad with cucumbers, tomatoes, and red onion brings fresh crunch and complementary flavors, plus it rounds out the meal with extra vegetables and different textures.
Roasted broccoli with garlic provides a substantial vegetable side that stands up to the soup’s bold flavors while adding nutritional variety to your plate.
Mediterranean cauliflower soup makes an excellent pairing if you’re serving soup for a crowd and want variety – the different flavor profiles complement each other beautifully.
Easy vegetable soup is another wonderful option for soup lovers who want to offer guests choices at dinner parties or family gatherings.
FAQs
Can I make this soup without fresh tomatoes? Absolutely – I recommend using just the canned diced tomatoes when fresh ones aren’t available or are out of season, and the soup still turns out wonderfully rich and flavorful.
What if I don’t have a high-powered blender? Many home cooks find success with regular blenders by simply blending for 2 to 3 minutes instead of 60 seconds, and making sure the vegetables are well-roasted and soft before blending.
How do I prevent the soup from being too acidic? To prevent this issue, start with 1/2 tablespoon of balsamic vinegar and taste before adding more, and that touch of maple syrup really helps balance the tomatoes’ natural acidity.
Can I make this creamy tomato soup ahead of time? Betty’s solution is making the soup up to 3 days in advance and storing it in the refrigerator – the flavors actually improve overnight, and you can make the grilled cheese croutons fresh when ready to serve.
What can I substitute for chickpeas? The best approach I’ve tested is using white beans or silken tofu for that creamy texture, though chickpeas work so well because they have a neutral flavor that doesn’t compete with the tomatoes.
Is this soup kid-friendly? I’ve found that kids love this soup because it’s naturally sweet from the roasted tomatoes and maple syrup, and you can dial back the red pepper flakes or omit them entirely for sensitive palates.
Creamy Tomato Soup (Vegan)
This vegan creamy tomato soup is comfort food at its best – rich and velvety without heavy cream, made with roasted tomatoes and blended chickpeas for a healthy, satisfying bowl.
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Wrap the garlic cloves in aluminum foil and place on the baking sheet along with the whole tomatoes and onion wedges. Drizzle vegetables with olive oil and season with a pinch of salt and pepper.
Roast for 20 to 25 minutes, or until the tomatoes have blistered skins and the onions show golden-brown edges. Remove from oven and let cool for 2-3 minutes.
Peel the roasted garlic (let cool slightly to avoid burns) and transfer all roasted vegetables to a blender. Add the canned tomatoes, chickpeas, balsamic vinegar, maple syrup, thyme leaves, 1 tablespoon olive oil, red pepper flakes, 1/2 teaspoon sea salt, and freshly ground pepper.
Blend on high speed until completely smooth and creamy (about 60-90 seconds for high-powered blenders, 2-3 minutes for regular blenders). When blending hot ingredients, remove the center cap from blender lid and cover with a kitchen towel to allow steam to escape. Taste and adjust seasonings as desired. The soup should coat the back of a spoon.
If soup is not hot enough after blending, pour into a pot and reheat gently on the stovetop over medium heat for 3-5 minutes, stirring occasionally.
Optional croutons: Reduce oven heat to 400°F. Line the baking sheet with fresh parchment paper. Sprinkle 4 slices of bread with vegan cheese, top with remaining bread slices to make sandwiches, and drizzle outsides with olive oil.
Bake sandwiches for about 8 minutes until cheese melts and bread is golden brown. Let cool completely for at least 10 minutes before slicing into croutons to prevent cheese from oozing out.
Serve soup hot with grilled cheese croutons (some in the soup, some on the side), additional fresh thyme, red pepper flakes, and chickpeas if desired.
Notes
Fresh tomatoes can be omitted if not available – the soup works beautifully with just canned tomatoes. A Vitamix or high-speed blender creates the smoothest texture, but regular blenders work fine with longer blending time. Let garlic cool 2-3 minutes before peeling to avoid burns. For best grilled cheese croutons, cool completely (10 minutes) before cutting to prevent cheese from oozing out. Yields approximately 4 cups of soup.
