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).