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Creamy tomato soup

Creamy tomato soup

This delicious Creamy Tomato Soup uses Soymilk Cream to bring out the flavours of your tomatoes and provide a nice smooth and creamy taste. You can substitute fresh tomatoes in place of canned, it is a great way to use up those tomatoes from your garden.

Yield: 5 servings

Prep time: 10 minutes

Cook time: 20 minutes


  • 1 Tbsp olive oil
  • 1/2 medium onion, diced
  • 1-2 cloves garlic, chopped
  • 1 tsp salt
  • 1 (28-oz) can whole tomatoes, undrained
  • 1 cup vegetable broth
  • 1 bay leaf
  • 1/4 cup chopped fresh basil
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1 cup Silk Original soymilk
  • 1/4 cup Silk Original Creamer
  • Fresh ground pepper


  1. Heat olive oil over medium-low heat in a 4-litre stockpot.
  2. Add the onion and saute for 3-4 minutes. Add the garlic and saute; an additional 3 minutes.
  3. Combine the salt, whole tomatoes with juice, vegetable broth, bay leaf, basil and thyme into the stockpot.
  4. Bring to a simmer and cook for 15 minutes, stirring occasionally to crush the tomatoes.
  5. Remove the bay leaf; add Silk, Silk Creamer and a few grinds of fresh pepper.
  6. Put soup in 2 batches in a blender until smooth and creamy (use caution when blending hot soup).
  7. Adjust salt and pepper to taste. Return soup to pot, heat gently and serve.
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