Cream-Less Tomato Soup Recipe
This amazing tomato soup is the perfect warming starter to any meal. It bings back memories of my mother making me grilled cheese and tomato soup for dinner!
Ingredients
- 2 Tbs. olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 3 large sprigs, fresh thyme
- 1 can (28oz.) tomatoes, San Marzano
- variety is best
- 1½ cups chicken or vegetable broth
- 3 Tbs. honey
- 1 ½ tsp. kosher salt
- ¼ tsp. finely ground black pepper
- ⅓ cup non dairy milk such as
- unsweetened soy, almond, oat or you can
- use dairy milk or cream.
Instructions
- 1
In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 mins.
- 2
Add the garlic and thyme, stir until fragrant, about 1 min.
- 3
Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 mins.
- 4
Using a stand or immersion blender, puree. If using stand blender, puree in small batches. Return soup to pot and stir in the milk of choice. Heat gently and adjust the seasonings. Serves 4
Tips & Storage
- How to Store
- Soup stores beautifully! Keep in the refrigerator for up to 5 days in an airtight container. The flavors often improve overnight.
- Can I Freeze This?
- Most soups freeze wonderfully for up to 3 months. Cool completely, then store in freezer-safe containers leaving room for expansion. Thaw overnight in the fridge.
- Make Ahead Tip
- This soup is perfect for meal prep. Make a big batch on Sunday and enjoy it throughout the week. Simply reheat on the stovetop over medium heat.
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Frequently Asked Questions
How do I make Cream-Less Tomato Soup?
This Cream-Less Tomato Soup recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I freeze this cream-less tomato soup?
Absolutely. This soup freezes beautifully for up to 3 months. Cool completely and store in freezer-safe containers. The flavors often taste even better the next day.