This is the BEST and easiestĀ Creamy Tomato Basil Soup! This tomato soup recipe is dairy-free and comes together in just 10 minutes. This is all thanks to jarred marinara sauce and the trusty blender. How is this soup creamy without adding any dairy products? Read on to find out!Ā
When it comes to soup, tomato soup has always been a favorite of mine. ThisĀ creamy tomato soupĀ recipe is theĀ best tomato soup recipeĀ I have ever made, and I am not just saying that. It is creamy without the need for dairy and comes together in minutes. Can you ask for a better weeknight meal option?
Blended cannellini beans paired with jarred marinara sauce create the lusciousĀ creamy textureĀ of this simple dairy-free tomato soup recipe. It's down to a simmer once everything has been blended and mixed with the broth and spices. Like easy Italian ground turkey soup, it tastes like a bowl of comfort.
Creamy tomato soupĀ is the perfect weeknight meal. It is hands down my all-time favorite tomato soup recipe. ThisĀ homemade tomato soupĀ is straightforward to make, and it is wildly DELICIOUS! Don't forget to pair your bowl with an ooey-gooeyĀ grilled cheese sandwich, aĀ cheddar chive scone, or aĀ 3-ingredient buttermilk biscuit.
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Creamy Tomato Basil Soup Recipe
Nothing tastes better on aĀ chilly dayĀ than a bowl ofĀ homemade soup. ThisĀ easy tomato basil soupĀ recipe utilizes simple shortcuts to make aĀ delicious soupĀ in only ten minutes. This is one of myĀ favorite soup recipesĀ when the soup craving hits because it comes together so quickly and uses pantry staple items.
- Easy Tomato Soup - This soup could not be made more accessible, thanks to jarred marinara sauce, simple ingredients, and the trusty blender!
- Ready in 10 MinutesĀ - ThisĀ delicious soupĀ is a quick meal option for lunch or dinner. It is perfect forĀ soup seasonĀ or any time the tomato soup cravings hit.
- Tomato Soup Without CreamĀ - This tomato soup is creamy without any dairy orĀ heavy cream, thanks to blended cannellini beans (theĀ secret ingredient).
Ingredients
- Prepared Marinara SauceĀ - My favorite brand isĀ Raos, hands down. If you want to use homemade, try myĀ BasicĀ Tomato Sauce, which is packed with flavor.Ā
- Cannellini Beans - The blended beans make this soup luscious and creamy while adding nutritious, satiating value. It is a great way to add fiber and protein to the meal.
- Fresh Garlic Cloves - Because the ingredients are blended, there is no need to mince the garlic. Peel off the skin and throw it into the blender.
- Olive Oil - Improves the overall creamy texture of the soup, in addition to adding flavor. Ideally, use extra-virgin olive oil for the best flavor.
- Chicken Broth - My go-to is always chicken broth; however, vegetable broth works great, too. Use low-sodium broth for an even healthier bowl of soup.
- SeasoningsĀ - Dried basil, salt, andĀ black pepper.Ā
See theĀ recipe cardĀ for the ingredient quantities.Ā
Instructions
It all starts with prepared sauce, canned beans, and the hustle of theĀ blender. Utilizing ready items and the reliable blender eliminates additional steps and the need for added ingredients. The blender does most of the work for you.
STEP 1Ā - Place the marinara sauce, beans, garlic clove, andĀ olive oilĀ into a blender. Blend until the mixture is completely smooth.
STEP 2Ā - Transfer the blended mixture to a small saucepan. Whisk in theĀ chicken brothĀ and dried basil. OverĀ medium-high heat, bring the soup to a simmer. Once simmering, the soup is ready to eat!
Variations
- Vegetarian - Use vegetable broth or stock.
- Fresh Basil - If you have fresh basil on hand, use it as a garnish. Thinly slice the fresh basil leaves and add to the top of each bowl of hot soup.
- Optional Garnishes - Garnish soup with parmesan cheese, red pepper flakes, croutons, or fresh basil.
Equipment You May Need
- High-Speed Blender - I LOVE my Vitamix. It is 100 percent worth the investment!
- Immersion Blender - If you do not have a blender, use an Immersion Blender to blend the soup instead. It is a great tool to have in the kitchen.
- Small Saucepan - This soup fits in a small saucepan. This is the Saucepan that I have (as pictured).
Expert Tips
- If you do not have a blender, place the first ingredients into a pot and blend with an immersion blender until smooth. The soup will not be relatively as smooth as it would be with a blender, but still be equally delicious!
- As if I need to tell you, pair this soup with a warm āgrilled cheese sandwich. This sandwich has dairy, so if you are dairy-free, use a dairy-free cheese.
Storage
- STORE - Transfer cooled soup to an airtight container. Store in the refrigerator for up to 4 days.
- FREEZE - Transfer cooled soup to an airtight container. Freeze for up to 2 months. Thaw the frozen soup in the refrigerator before reheating and consuming it.
- REHEAT - This soup {like most soups} is best reheated over the stovetop. Transfer soup to a small saucepan over medium heat. Cook, stirring every so often, until heated through.
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FAQ
You need a tool to puree the tomato sauce, beans, garlic, and olive oil together. This could be a blender, immersion blender, or food processor.
If you make the recipe, donāt forget to rate it, and let me know what you think in the comments below!Ā Take pictures, tag #sugarylogic, and share them with me onĀ InstagramĀ orĀ Facebook.Ā
š Recipe
10-Minute Creamy Tomato Soup
Ingredients
- 1 25oz jar prepared marinara sauce or homemade
- 1 15oz can cannellini beans drained and rinsed
- 1 clove garlic peeled
- 3 tablespoon olive oil
- 2 cup chicken broth or vegetable broth
- Ā½ teaspoon dried basil
Instructions
- In a blender, add the marinara sauce, cannellini beans, garlic, and olive oil. Blend until smooth and completely incorporated.
- Pour the tomato bean mixture into a large saucepan or pot. Stir in the chicken broth and dried basil.
- Bring the soup to a simmer over medium-high heat, stirring frequently. Once simmering, remove the soup from the heat and serve immediately.
Notes
- STORE - Transfer cooled soup to an airtight container. Store in the refrigerator for up to 4 days.
- FREEZE - Transfer cooled soup to an airtight container. Freeze for up to 2 months.
- REHEAT - This soup {like most soups} is best reheated over the stovetop. Transfer soup to a small saucepan over medium heat. Cook, stirring every so often until heated through.
Nutrition
Did you make this? Leave a review below and tag me onĀ Instagram,Ā Facebook,Ā orĀ Pinterest!
MJ
So yummy!! Perfect for a chilly winter night. Use vegetable broth instead of chicken broth. Thank you!
Katelyn Theofanis
MJ, I am so happy to hear that you enjoy this soup so much. Thank you for the positive review!