Creamy Fresh Tomato Summer Soup

Total Time
Prep 15 mins
Cook 24 mins

Ingredients Nutrition


  1. Peel the tomatoes by dipping them in boiling water for about 30 seconds.
  2. This loosens the skin and makes it easy to remove.
  3. Cut the peeled tomatoes in half crosswise and squeeze out the seeds, carefully removing any remaining seeds with a small spoon.
  4. Dice the tomatoes and set aside.
  5. Melt the butter in a heavy saucepan over medium heat.
  6. Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
  7. Add the diced tomatoes, cover and cook, stirring occasionally, until the tomatoes are very soft, for about 20 minutes.
  8. Remove from the heat and spoon the tomato mixture into a blender and puree.
  9. Add the soy milk and all of the remaining ingredients to the blender and puree.
  10. At this point you can pour the soup back into the saucepan and heat it to the desired temperature; or you can serve it at room temperature or refrigerate it and serve it cold.


Most Helpful

Thank You for sharing this "Very satisfying" and yet low caloried soup. I had this for lunch today and enjoyed it. I tossed into the soup 1 whole bread slice, toasted and cut into bite-sized pieces. Really good recipe.

Charishma_Ramchandani August 28, 2002

This soup is SO EASY to make!The soy milk gives it a rich, almost nutty taste, and because I used fresh tomatoes from the garden it was quite sweet. The second time I made it, however, I made a couple of alterations: I doubled the recipe except for the soy milk, and I tripled the amount of butter and onion. This did, of course, increase the number of calories, etc. but the onion gave it a bit more flavor. I felt that decreasing the amount of soy milk enabled the tomato taste to really shine through. I also added a little basil and oregano, etc. to our own taste.

jlthompson September 16, 2009

Delicious, creamy and tasty. What a cream of tomato soup should be. Better then Cbells and vegan to boot (sub the butter for olive oil).

soulmatesforever September 11, 2008

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