This is the BEST and easiest Creamy Tomato 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!
When it comes to soup, tomato soup has always been a favorite of mine. This creamy tomato soup recipe is literally the best tomato soup recipe I have ever made, and I am not just saying that. It is creamy without the need for dairy and it comes together in minutes. Can you ask for a better weeknight meal option?
Blended cannellini beans paired with jarred marinara sauce create the luscious creamy texture of this simple dairy-free tomato soup recipe. Once everything has been blended and mixed with the broth and spices, it's all down to the simmer. It is just that easy! This soup tastes like a bowl of comfort.
10-minute creamy tomato soup is the perfect weeknight meal. It is hands down my all-time favorite tomato soup recipe. Not only is this homemade tomato soup incredibly easy to make, but it is crazy DELICIOUS! Don't forget to pair your bowl with an ooey-gooey grilled cheese sandwich or a cheddar chive scone.
Jump to:
Why You Will Love This Soup
- Easy - Thanks to jarred marinara sauce and the trusty blender, this soup could not be easier to make!
- Ready in 10 Minutes - This simple soup is a quick meal option for lunch or dinner.
- Tomato Soup Without Cream - Thanks to blended cannellini beans, this tomato soup is creamy without the need for any dairy.
Ingredients
- Prepared Marinara Sauce - My favorite brand is Raos, hands down. If you would like to use homemade, try my Basic Tomato Sauce, which is packed with flavor.
- Cannellini Beans - The blended beans make this soup beautifully luscious and creamy while adding nutritious, satiating value.
- Fresh Garlic - Because the ingredients are blended, there is no need to mince the garlic. Simply 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.
- Seasonings - Dried basil, salt, and pepper.
Instructions
It all starts with prepared sauce, canned beans, and the hustle of the blender. Utilizing prepared items and the reliable blender eliminates additional steps and the need for added ingredients. The blender does most of the work for you.
STEP 1 - Place the marinara sauce, beans, garlic clove, and olive oil into a blender. Blend until the mixture is completely smooth.
STEP 2 - Transfer the blended mixture to a small saucepan. Whisk in the chicken broth and dried basil. Over medium-high heat, bring the soup to a simmer.
Once simmering, the soup is ready to eat!
Equipment You May Need
- 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).
Tips
USE 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.
TO MAKE THIS RECIPE VEGETARIAN - Use vegetable broth. Chicken or vegetable stock also works well in this recipe, if that is all you have on hand.
USE ANY FORM OF BLENDER - 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 quite as smooth as would be with a blender, but still equally delicious!
PAIR WITH A GRILLED CHEESE SANDWICH - As if I need to tell you, pair this soup with a warm grilled cheese sandwich. Mind you, this sandwich does have dairy so if you are dairy-free use a dairy-free cheese.
Storing, Freezing, and Reheating
- 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.
Other Recipes You'll Love
FAQ
You need a tool that can puree the tomato sauce, beans, garlic, and olive oil together. This could be a blender, immersion blender, or food processor.
Related Recipes
📖 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
- ½ 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 RECIPE? Please leave a star rating and review below!
Did you make this recipe? Let me know!