RecipeCreamy Tomato Soup

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 3 g
  • Total Fat: 2.5 g
    • Saturated Fat: 0 g
    • Unsaturated Fat: 2.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 2 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 35 mg

The carrots and tomatoes in this beloved bowl supply antioxidants that help protect your skin and eyes, and the protein-rich tofu creates a (non-dairy) silky texture that mimics cream. It’s pretty awesome! Enjoy a steamy serving (two hearty cups) with this soup’s classic pairing: a grilled cheese sandwich on whole-grain bread.

  • Prep time
  • Total Time
This recipe makes 8 cups
  • • 1 tablespoon olive oil
  • • 1 medium onion, diced
  • • 2 medium carrots, peeled and chopped
  • • 2 cloves garlic, minced
  • • 3 tablespoons no-salt-added tomato paste
  • • 1 can (28 ounces) diced fire-roasted tomatoes
  • • 8 ounces silken tofu, drained and cut into large cubes
  • • Salt, to taste
  • • Ground black pepper, to taste

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and garlic and sauté until vegetables are tender, about 8 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute.

Add the canned tomatoes. Fill the empty tomato can with water and pour the water into pot. Bring the soup to a boil, cover the pot, reduce heat to low, and simmer for 15 minutes. Stir in the tofu and simmer, uncovered, for 15 more minutes.

Puree the soup in small batches in a blender until completely smooth. (Alternatively, use an immersion blender to puree the soup directly in the pot.) Season with salt and black pepper.

A serving is 1 cup

For more tasty soup recipes, try my Creamy Broccoli Soup and my Non-Dairy Cream of Mushroom Soup.