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Top down view of white bowl filled with red colored creamy tomato soup with slice of grilled cheese sandwich sitting on side of bowl all on white countertop
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4.30 from 81 votes

Creamy Tomato Soup

A deliciously creamy tomato soup is the perfect recipe to make when the weather is cold outside. But what's best about this tomato soup is that it has no dairy, so whether watching calories or totally avoiding, this is the recipe to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Difficulty: Intermediate
Method: Cooking
Servings: 8 servings
Author: Kaleb

Ingredients

  • 2 tablespoons unsalted butter (or oil to be dairy-free)
  • ¾ cup diced celery
  • ¾ cup diced carrot
  • 1 cup diced onion
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic
  • 1 6-ounce can tomato paste
  • ½ teaspoon red pepper flakes
  • ½ teaspoon celery seed
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can white beans drained
  • 1 tablespoon apple cider vinegar
  • 1 cup water (as needed)

Instructions

  • Melt butter (or oil) in a 4-quart saucepan over medium-low heat. Add the celery, carrot, onion, salt, and pepper. Stir and cover to allow the vegetable to soften but not brown, 4-5 minutes.
    2 tablespoons unsalted butter (or oil to be dairy-free), ¾ cup diced celery, ¾ cup diced carrot, 1 cup diced onion, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
  • Once the vegetables have softened and released some liquid, add the garlic and tomato paste. Cook the tomato paste until it has darkened and wants to coat the bottom of the saucepan, 2-3 minutes.
    2 cloves garlic, 1 6-ounce can tomato paste
  • Add the chili flakes and celery seed and stir. Pour in the tomatoes, white beans, and water. Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally until the carrots are fully soft, 15-20 minutes.
    ½ teaspoon red pepper flakes, ½ teaspoon celery seed, 1 28-ounce can diced tomatoes, 1 15-ounce can white beans, 1 cup water (as needed)
  • Once the carrots are fully soft, remove the soup from the heat and add the apple cider vinegar. Pour the soup into a blender canister. Leave the vent on the lid open and cover with a dishcloth to allow the steam to escape. Blend until smooth and creamy, 1-2 minutes. Return to the saucepan and keep warm until ready to serve.
    1 tablespoon apple cider vinegar

Video

Nutrition

Serving: 1serving | Calories: 166kcal