Tomato Soup with Cream Cheese
This Tomato Soup with Cream Cheese is what happens when comfort meets confidence in a bowl. It’s creamy, tangy, and unapologetically rich — basically your personality in soup form. Each spoonful hugs your soul with warmth, smooth texture, and that perfect balance of savory and sweet. The vegan cream cheese melts right in, turning ordinary tomatoes into a velvety dream. It’s cozy enough for rainy days but fancy enough to impress anyone — even your inner food critic. Pair it with toast, a blanket, and your sassiest attitude — because this soup understands the assignment.
Tomato Soup with Cream Cheese
A creamy, rich, and perfectly balanced Vegan Tomato Soup made with plant-based cream cheese for ultimate comfort and flavor.
Ingredients
For the Soup:
- 6 large ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ cup vegan cream cheese
- 1 teaspoon maple syrup optional, balances acidity
For Garnish:
- Fresh basil leaves
- Drizzle of olive oil
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add onion and garlic, and sauté until fragrant and golden.
- Stir in chopped tomatoes, basil, paprika, salt, and pepper.
- Cook for 10 minutes until tomatoes soften and release juices.
- Add vegetable broth and simmer for 10 minutes more.
- Blend until smooth and creamy.
- Return to pan and stir in vegan cream cheese until melted and silky.
- Taste, adjust seasoning, and serve warm with fresh basil on top.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 42%
- Vitamin C: 46%
- Iron: 8%
- Calcium: 9%
- Potassium: 17%
Additional Notes / Tips
- Use roasted tomatoes for a deeper, smoky flavor.
- Add red pepper flakes for a subtle kick.
- For a thicker texture, simmer longer before blending.
- Serve with grilled sourdough or vegan garlic bread.
- Store leftovers in the fridge — it tastes even better the next day (like you after 8 hours of sleep).
