20 Minute Creamy Tomato Soup

vegan / dairy free / gluten free

Rich and creamy tomato soup that’s packed with veggies and only takes 20 minutes to make!

When I’m in a time crunch, this is always such a great recipe to have in your back pocket. Tomato soup is so easy to make and takes minimal effort. Using canned crushed tomatoes is a great way to cut down on the time but still have it taste amazing.

I like to use a mix of almond milk and nonfat Greek yogurt. The Greek yogurt packs it in with protein but still keeps it really light. I don’t like eating so much dairy, so mixing it with the almond milk helps dial it back but you would never be able to tell the difference.

I love to add in extra veggies in these kinds of soups. You could NEVER be able to tell there is anything but tomatoes in this soup. The carrots give it some extra vitamins and heartiness and the cauliflower are a great way to bulk it up but still keep it low carb.

Here are the Ingredients for this Vegan Broccoli “Cheddar” Soup:

• Vegetables - Yellow Onion, Carrots, Cauliflower

• Seasonings - Salt, Pepper, Garlic Powder, Italian Seasoning

• Pantry - Crushed Tomatoes, Broth, Tomato Paste, Coconut Sugar

• Dairy - Almond Milk, Greek Yogurt

• Toppings - Basil, Parmesan

More Delicious Soup Recipes You’ll Love:

• Vegan Broccoli Cheddar Soup

• Spicy Lasagna Soup

• Chicken Pot Pie Soup

• Feel Good Soup w/ Ginger Chicken & Orzo

• The Ultimate Classic Chili

Yield 4

Author Casey Cheek

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

Print

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20 Minute Creamy Tomato Soup

Light and creamy tomato soup packed with veggies and only takes 20 minutes to make!

Ingredients

• 1 tbsp olive oil
• 1/2 cup yellow onion, diced
• 1/2 cup carrots, chopped
• 1 cup cauliflower florets
• 2 tbsp tomato paste
• 1 28oz can crushed tomatoes
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp coconut sugar
• 1 1/2 cup chicken or veggie broth
• 1 cup unsweetened almond milk (or regular milk)
• 1/2 cup nonfat plain greek yogurt
• fresh basil and parmesan for serving

Instructions

1. In a Dutch oven, cook the onions in the olive oil for 2 minutes until they soften.
2. Add in the carrots and cauliflower for cook for another few minutes so soften.
3. Stir in the Italian seasoning, garlic powder, salt, pepper and tomato paste. Cook for 2 minutes.
4. Add in the crushed tomatoes, coconut sugar and broth. Cover and simmer for 10-15 minutes until the veggies have completely softened.
5. Transfer to high-powered blender and blend together. Put back into the pot and stir in the almond milk and Greek yogurt.
6. Serve with parmesan and basil and enjoy!

Notes

Vegan: Use coconut yogurt instead of Greek Yogurt.

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