Creamy Tomato Basil Soup

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If you have garden tomatoes piling up on your kitchen table, this Creamy Tomato Basil Soup will put them to good use. You don’t even have to peel or seed them. Top this summery soup with big chunks of toasted, whole-grain bread, such as our 100% Whole Wheat Bread, and you’ll have a hearty dish to pair with that other summer favorite – corn on the cob. The bread contributes the majority of the calories and fiber in this dish, and makes it a substantial and filling meal. Without the bread, each serving of this soup provides only about 50 calories. Delicious, but more of a snack than a meal.

vegan tomato soup

Creamy Tomato Basil Soup

By August 27, 2014


  • 2 lbs - fresh tomatoes, stems and cores removed
  • 6-8 medium - leaves of fresh basil, finely chopped
  • 1/2 tsp - garlic powder
  • 1/2 cup - soy milk, plain and unsweetened
  • 8 - thick slices of whole-grain bread (homemade is best of course!)


  1. Toast the bread slices and cut them into cubes. Set aside.
  2. In a good blender, puree the tomatoes, including the skins and seeds, until smooth, about 1-2 minutes. Pour into a soup pot and cook over medium heat until hot and bubbly. Continue to cook another 15 minutes, stirring constantly. Stir in the basil and garlic powder. Salt to taste.
  3. To serve, ladle the soup into bowls and top with the toasted bread cubes.

Nutrition Information
Nutrition (per serving): 380 calories, 80% calories from carbohydrates, 14% calories from protein, 6% calories from fat, 14.5g fiber.

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