Creamy Fresh Tomato Summer Soup

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Ready In:




  • Peel the tomatoes by dipping them in boiling water for about 30 seconds.
  • This loosens the skin and makes it easy to remove.
  • Cut the peeled tomatoes in half crosswise and squeeze out the seeds, carefully removing any remaining seeds with a small spoon.
  • Dice the tomatoes and set aside.
  • Melt the butter in a heavy saucepan over medium heat.
  • Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
  • Add the diced tomatoes, cover and cook, stirring occasionally, until the tomatoes are very soft, for about 20 minutes.
  • Remove from the heat and spoon the tomato mixture into a blender and puree.
  • Add the soy milk and all of the remaining ingredients to the blender and puree.
  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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).
  4. OUTSTANDING!!! The only thing I changed was to add garlic. I loved the fresh flavor of the tomatoes and really enjoyed the creaminess of the soy milk. Thank you so much for posting this amazing recipe!!! I'm going to check out your other recipes now! Just made this again for my parents and they also loved it! I've been serving this with elbow macaroni and nice italian bread (from Calandra's). This soup is just so creamy and so fresh! I love it!
  5. This was very yummy and ridiculously easy to make. I think I will add homemade breadcrumbs next time.


  1. Absolutely lovely! I'm afraid I substituted double cream and whole milk for the soy milk to try and tempt the kids, so the calories mounted up somewhat! I made 3 times the quantity and so far it's done us 3 meals with plenty more to go. Great with onion and herb ciabatta rolls.



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