Who doesn’t love HEALTHY & CREAMY TOMATO SOUP? Whether it is summer or winter, a bowl of rich, tomatoey soup is very comforting. Tomato soup is versatile, you can serve it either hot or cold. It is a great appetizer and is very palate pleasing. Now I don’t have anything against the traditional tomato soup, but sometimes it’s the cream that haunts me!
Especially when I want to shed a few extra pounds. The thought of adding heavy cream to the tomato sauce doesn’t seem like a very appealing idea. You might think you can’t achieve a creamy and rich texture without adding cream to the tomato soup. Well, I’m afraid I must disagree! You actually CAN make a rich, delicious, smooth, Unbelievably Healthy, and Creamy tomato soup without cream. Isn’t it awesome?
So, suppose you are avoiding cream for whatever reason or don’t have it available at home. In that case, you can still go for an unbelievably healthy & creamy tomato soup without cream by following this effortless recipe! It makes an excellent appetizer for parties or any other event.
Serve it in single serving “shots” with grilled cheese sandwich bites (recipe can be found here) or fried tofu or soup sticks and simply enjoy. These are my favorite shot glasses to serve this soup as a shooter. Why??? because they have wide enough mouth to dunk in the grilled cheese sandwiches and they are pretty sturdy. Do check them out!!!
My other fav serving dish for all kind of soups is Magnolia’s Ceramic Bowl & Platter. Simply because you can carry the soup, sandwich & the spoon, altogether. No need for extra hands!!! Ready to stir some magic in your kitchen tonight?? The flavor, along with the neat presentation, will definitely make everyone crave more!
WHERE DID “TOMATO SOUP” COME FROM?
Believe it or not, tomato soup has been around since medieval times. Tomatoes are cultivated in many parts of the world today although the domesticated version of tomato was first grown in pre-Columbian Mexico. And it is Mexico that introduced this magnificent fruit (botanically speaking) to other European countries. And ever since, the people loved the tangy flavor of the vegetable so much that they cooked it in a large stockpot and served the thin consistency broth with pieces of bread.
However, it wasn’t until 1857 that the term “tomato soup” with a proper recipe surfaced. The credit for the first-ever published recipe for tomato soup goes to Eliza Leslie. She mentioned it in her cookbook. However, it was still very runny and looked more like a broth than soup.
It was Joseph Campbell in 1897 that worked on the recipe to make it a lot thicker and gave it the modern form. It then turned into a flourishing business, and Campbell’s tomato soup reached every individual and gained immense popularity. And is still popular to this day!
Tomato soup is an amazingly versatile dish that is perfect for every occasion. It is among the most popular comfort foods in Poland and America. However, you will find different variations of it in Spanish or Portuguese cuisine.
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WHY SHOULD YOU SAVE THIS TOMATO SOUP RECIPE!!
Here are four reasons why this tomato soup recipe will quickly become a favorite of yours:
- This recipe offers classic homemade tomato soup flavor, and it’s made with basic fresh ingredients like tomatoes, onions, garlic & aromatic basil. Oh Yeah!
- It is rich and creamy, yet cream-less. It uses common ingredients available at all grocery stores and creaminess comes from carrots (yup carrot is the secret ingredient!) not butter unlike most tomato soup recipes.
- This soup is special diet-friendly. It’s gluten free, since it doesn’t need any flour for thickening. It’s also easily made vegan—see Recipeforte’s foodnotes.
- You can roast the tomatoes in the oven or on stovetop to get smokiness. Can it get any easier than this??
Healthy & Creamy Tomato Soup Without Cream
- ½ Cup Carrots, diced
- 1 Cup Onions, sliced
- 6 ½ Cups Tomatoes, halved
- 1 + 2 Tsp. Salt
- ⅛ + ½ Tsp. Black pepper powder, freshly ground
- 1 tsp + 1 ½ Tbsp. Olive oil
- 20-25 Basil leaves
- 1 Tbsp. Brown sugar, or jaggery
- Cut the Tomatoes into halves.
- Peel and chop the carrots into ½” pieces.
- Cut the garlic head into half.
- Put the tomatoes, carrots, and the garlic head into a baking tray.
- Add 10-15 basil leaves.
- Drizzle olive oil on it. Also, spread black pepper & 1 Tsp salt.
- Keep in the oven and roast for 25-30 minutes at 450 ℉ or until the tomatoes shrink and are caramelized on the outside. The garlic should be soft and mushy. Remove from the oven and set aside for later use.
- Meanwhile, in large cooking pot add 1 Tbsp. olive oil at medium heat. Add the onion and sauté for 1 minute, till translucent.
- Add roasted tomatoes & carrots, squeeze the cloves from the roasted garlic bulb and add them to the pot. Put 10-15 basil leaves. Cover & simmer for 10 minutes.
- Add vegetable stock. Simmer for another 10 minutes and season with sea salt.
- Check to see if carrots are mushy. If not done, cover and let cook on low heat.
- Using a hand blender or in a food processor, blitz the soup into a pulp.
- Strain the pulp using a sieve. Add brown sugar if the tomatoes taste tangy. Also adjust salt & pepper to your preference.
- Serve the soup hot in deep bowls or shot glasses with a couple of basil leaves and (completely optional – crusty grilled cheese sandwich).
I bet you will not have any leftovers for this dish, but if you do, you can easily store it for later use. Place it in an airtight container and store it in the refrigerator. It will last for up to 2 days. Quickly heat it on a stovetop or a microwave to serve warm.
Traditionally, tomato soup is made from blanched tomatoes and cream. However, this is a no cream recipe, and I have roasted the tomatoes to add a smoky flavor. Here are a few things you can try with this recipe:
- Pasta: You can add short shaped pasta like Pastina, Ditalini, Acini di Pepe, to the soup as well.
- Beans: Add great northern beans or cannellini beans for a creamy and rich texture.
- Potatoes: Add potatoes to make it a wholesome food.
- Toppings: You can top it up with croutons, roasted nuts, tortilla chips, and fresh herbs. The crunch, along with creamy soup, is simply o die for!
- Silken tofu: Silken tofu is a vegan ingredient used instead of dairy heavy cream. It is a healthy substitute and offers the same level of creaminess.
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